Description
A deliciously moist and tender Apple Crumble Loaf featuring a spiced apple batter topped with a crunchy cinnamon streusel. Perfect for breakfast, dessert, or an afternoon snack, this loaf combines the tartness of fresh apples with a buttery crumble topping for a comforting homemade treat.
Ingredients
Scale
For the Loaf:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 medium apples, peeled, cored, and finely chopped
For the Crumble Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with the granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
- Fold in Apples: Gently fold in the chopped apples using a spatula, ensuring they are evenly distributed throughout the batter.
- Prepare Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Make Crumble Topping: To make the crumble topping, combine the flour, brown sugar, and cinnamon in a small bowl. Add the melted butter and stir until crumbly.
- Add Topping: Evenly sprinkle the crumble topping over the loaf batter, pressing it down slightly so it adheres.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool: Allow the apple crumble loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure apples are finely chopped to distribute evenly and avoid soggy pockets.
- Do not overmix the batter once the dry ingredients are added to keep the loaf tender.
- You can substitute sour cream with plain yogurt if desired.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf freezes well; slice before freezing and toast slices to refresh.
