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    Dutch Apple Walnut Loaf

    Source of Recipe


    Recipe Introduction

    I made a Dutch apple walnut loaf from the 1881 Coffee Cafe in Twin Lakes, Calif. It was published in the Los Angeles Times this spring. It's a great fruit bread, & freezes well.

    List of Ingredients

    Servings: 8 to 10
    This recipe requires a 9-by-5-by-3-inch loaf dish.


    1/4 cup sugar
    1/4 cup flour
    2 teaspoons cinnamon
    1/4 cup (1/2 stick) cold butter, cut into 1/2 inch pieces

    In a medium bowl, whisk together the sugar, flour and cinnamon. Cut in the cold butter until the mixture becomes crumbly. Set aside.

    Loaf and assembly

    1/2 cup (1 stick) butter softened
    1 cup sugar
    2 eggs
    2 cups (8.5 ounces) flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 cups peeled and diced apples
    1/2 cup chopped walnuts
    Prepared topping

    1. Heat the oven to 350 degrees. Grease a 9-by-5-by-3-inch baking dish. Line the base of the dish with parchment paper, then grease the top of the parchment paper.

    2. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating well until fully incorporated. Beat in the buttermilk and vanilla.

    3. In a medium bowl, whisk together the flour, baking soda and salt. With the mixer running, slowly beat in the dry ingredients just until fully combined. Stir in the diced apples and chopped walnuts by hand.

    4. Pour the batter into the prepared dish, then sprinkle over the topping.

    5. Place the dish in the oven and bake until puffed and a toothpick inserted comes out clean, about 55 minutes to an hour. Cool the dish on a rack for 15 minutes, then unmold and cool completely before slicing.





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