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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 8 |
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This is from Living the Country Life magazine-Oct.’09 I love the smell of those warm autumn spices baking in the oven. Makes a nice homemade gift. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1/4 cup buttermilk or 1/4 cup sour milk |
2 teaspoons baking powder |
2 eggs |
1 teaspoon vanilla |
2 cups flour, all-purpose |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg, grated |
2 cups apples, shredded peeled (about 4 medium) |
1 cup chopped walnuts or 1 cup chopped pecans |
1/2 cup raisins |
streusel-nut topping 1/4 cup brown sugar, packed |
3 tablespoons flour, all-purpose |
2 tablespoons butter |
1/3 cup chopped walnuts or 1/3 cup pecans |
Directions:
1. Preheat oven to 350°F, Grease the bottom and 1/2 inch up the sides of an 9x5x3-inch loaf pan; set aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, Beat in sugar until combined.
3. Add buttermilk and baking powder; beat until combined.
4. Add eggs and vanilla; beat until combined.
5. Add flour, salt,cinnamon and nutmeg; beat until combined them stir in apple, nuts, and raisins.
6. Spoon batter into prepared pan; spread evenly and sprinkle Streusel-Nut Topping over batter.
7. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.
8. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
9. Streusel-Nut Topping: In a small bowl, combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour.
10. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs.
11. Stir in 1/3 cup chopped walnuts or pecans.
12. *To make 1/4 cup sour milk, place 3/4 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.
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