Dutch Apple Loaf

From the kitchen of One Perfect Bite...The coronation of Willem-Alexander, started me thinking about Dutch food. Save for cheese, not much of it has made its way across the ocean, and many of the dishes that we attribute to the Dutch, are actually German and come from Pennsylvania Dutch country. I suspect its crackly sugar topping is what gave this delicious loaf its Dutch descriptor. It's jam packed with apples and walnuts, and that remarkable crackly topping gives it flavor that more than makes up for its plain appearance. This  cake is fit to set before the king. Just ask the Silver Fox, who counts this simple peasant loaf among his favorite desserts. The recipe is straightforward and the cake is easy to make. Do, however, line the pan and grease it well, because this cake wants to stick. It keeps well should you have leftovers. I hope you'll give this cake a try. It is delicious and one bite set my sox in motion. It's been a while since that happened. Here's how the cake is made. 

Dutch Apple Loaf...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups diced peeled tart apples
1/2 cup chopped walnuts
Topping
1/4 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 cup cold butter, cubed

Directions:
1) Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan. Line bottom with parchment paper, then grease paper.
2) Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla.
3) Combine flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Scrape into prepared pan.
4) To make topping: Combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
5) Bake for 55-60 minutes or until a toothpick inserted near center of loaf comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).







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