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Buttery Apple Loaf Cake

Source of Recipe

Aunt Saunny

Streusel
1 cup all-purpose flour
1/2 cup packed light-brown sugar
1 stick (1/2 cup) butter, melted
2 tsp ground cinnamon

Cake
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
1 stick (1/2 cup) butter, melted
1/2 cup 1% lowfat milk
2 medium Granny Smith apples, peeled, halved, cored and cut in 1/2-in.
dice

1. Heat oven to 350F. Coat a 9 x 5 x 3-in. loaf pan with nonstick
spray.

2. Streusel: Stir ingredients in a medium bowl with a fork until
crumbly. Set aside.

3. Cake: Stir flour, sugar, baking powder and salt in a large bowl
until
blended.

4. Beat eggs in a medium bowl with a fork just to blend. Stir in butter
and milk to combine. Add to flour mixture and fold with a rubber
spatula
just until dry ingredients are moistened. Spoon half the batter into
prepared pan; spread to cover bottom. Sprinkle with 1/2 the apples and
1/2 the streusel. Spoon on remaining batter, spreading to cover.
Sprinkle with 1/2 the streusel, the remaining apples and then the
remaining streusel.

5. Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan on a wire rack 10
minutes. Run a knife around sides; invert cake onto rack. Turn streusel
side up and let cool completely. Serves 8.