Fall baking is my favourite. Actually, that’s a lie; ALL baking is my favourite. Remember when everyone was flipping the fuck out over Paul Dean’s salt, butter and fat style of cooking? Not I, amigos. My 600lb soul wants all the bacon grease. And while I’ll admit that I do an ok job at balancing my indulgent lifestyle with salads, I’m confident that I put myself into diabetic coma after making (and eating) this Salted Caramel Apple Loaf. It’s everything you want it to be and more, I assure you. It’s also simple as far as loafs go which is a plus when you’re a tired mom of three with six hours worth of laundry to fold.
Scroll below for this Salted Caramel Apple Loaf and don’t forget to subscribe!
Here’s what you’ll need:
For the crumb:
- 3 tbsp. granulated sugar
- ¼ cup brown sugar, packed
- ½ cup all-purpose flour
- ½ cup pecans, chopped
- ¼ cup butter, melted
For the loaf:
- 2 ½ cups all-purpose flour
- 2 ½ tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- ½ cup butter, melted
- ¾ cups granulated sugar
- 2 large eggs
- 1 cup milk
- 1 ½ tsp. pure vanilla extract
- 1 cup apples, peeled and chopped
For the salted caramel:
- ½ cup granulated sugar
- 1 tbsp. water
- 2 tbsp. butter
- ¼ cup heavy cream
- ¼ tsp. sea salt
- ½ tsp. pure vanilla extract
Here’s what you’ll do:
- Preheat oven to 350°F. Lightly spray a 9×5 inch loaf pan with non-stick spray and set aside.
- For the crumb, combine the sugar, brown sugar, pecans and flour in a small bowl. Drizzle the melted butter over everything and stir until it becomes a crumb. Set aside.
- For the loaf, whisk together the flour, baking powder, salt and cinnamon in a large bowl. Set aside.
- In another bowl (yes, I know; that’s a lot of bowls – quit whining), with an electric mixer beat sugar, eggs and melted butter until well combined. Add the milk and vanilla and whisk until combined. Add this to the flour mixture and stir until just combined. I cannot stress enough to NOT over mix. Gently fold in the apples.
- Scoop the batter into the loaf pan. Sprinkle the crumb topping on the batter, pressing it lightly into the batter.
- Bake for 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow the loaf to cool completely in the pan.
- For the salted caramel, whisk together sugar and water in a small saucepan over medium heat and bring to a boil. Cook until sugar has dissolved, about 1 minute.
- Reduce heat to a simmer. Add butter and whisk until combined. Simmer until the mixture turns a deep amber colour, about 5 minutes.
- Remove from heat and carefully add in the cream (it will bubble up like crazy for a second). Whisk until well combined. Whisk in vanilla and salt. Pour caramel into a heatproof jar. Allow to cool a few minutes before using.
- While caramel is still warm, drizzle it over the top of the loaf.
- Let cool completely, serve and enjoy!
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