Spicy mar­bled ap­ple loaf

A deca­dent cream cheese fill­ing turns this ap­ple loaf into some­thing re­ally spe­cial.

YOU Something Sweet - - CONTENTS -

2 small loaves Prepa­ra­tion time: 30 min­utes Bak­ing time: 45-50 min­utes


230 g cream cheese 125 ml (½ c) su­gar 30 ml (2 T) cake flour


750 ml (3 c) cake flour

12 ml (2½ t) bak­ing pow­der pinch of salt

10 ml (2 t) ground cin­na­mon 5 ml (1 t) each ground nut­meg

and mixed spice

250 ml (1 c) su­gar

3 eggs

180 ml (¾ c) canola oil

180 ml (¾ c) ap­ple purée 3 ap­ples, chopped

250 ml (1 c) chopped pecan


60 ml (¼ c) milk


125 ml (½ c) soft brown


60 ml (¼ c) but­ter

60 ml (¼ c) milk

5 ml (1 t) salt

250 ml (1 c) ic­ing su­gar Mal­don salt and pecan nuts

Pre­heat the oven to 180 °C. Grease 2 small loaf tins and dust with flour.

1 Fill­ing Mix the in­gre­di­ents un­til smooth.

2 Cake Sift the dry in­gre­di­ents to­gether twice.

3 Whisk to­gether the eggs and oil and add the ap­ple purée.

4 Mix the oil mix­ture with the dry in­gre­di­ents, al­ter­nat­ing with the chopped ap­ples, pecan nuts and milk.

5 Spoon three-quar­ters of the mix­ture into the loaf tins. Spoon dol­lops of the cream cheese mix­ture on top.

6 Us­ing a ke­bab skewer, lightly swirl the cream cheese mix­ture through the cake batter to cre­ate a mar­bled ef­fect.

7 Spoon the re­main­ing cake batter on top. Bake for 45-50 min­utes.

8 Top­ping Heat the brown su­gar, but­ter, milk and salt in a saucepan, stir­ring un­til the but­ter and su­gar have melted. In­crease the heat and boil for 3 min­utes with­out stir­ring. Add the ic­ing su­gar and stir un­til the top­ping thick­ens. Cool slightly then spread over the cake. Scat­ter a lit­tle salt and a few nuts on top.

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