Apple-Cinnamon Loaf

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Serves 8

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Ingredients

• 135 g butter (soft, for greasing; or nonstick spray; unsalted, melted and slightly cooled; Butter; Butter)
• 2 egg (large; Eier)
• 200 g brown sugar (packed; brauner Zucker)
• 5 ml vanilla extract (Vanilleextrakt)
• 60 g Schmand (or plain yogurt)
• 3 apple (medium, about 450 g, 2 coarsely grated and 1 cut into small cubes, skin on; Äpfel)
• 150 g flour (Weizenmehl Type 405)
• 100 g whole wheat flour (Vollkornmehl)
• 5 g baking powder (Backpulver)
• 2 g baking soda (Natron)
• 4 g cinnamon (Zimt)
• 3 g salt (Salz)
• 60 g walnuts (chopped; Walnüsse)
• 30 ml milk (Milch)

Steps

1. Preheat the oven to 175 °C (Ober-/Unterhitze; 160 °C fan). Grease a loaf pan with butter (5 g) and line the bottom with parchment paper.
2. In a large bowl, whisk together egg (2), brown sugar (130 g), butter (100 g), vanilla extract (5 ml) and Schmand (60 g) until smooth. Stir in apple (3).
3. In a medium bowl, whisk together flour (150 g), whole wheat flour (100 g), baking powder (5 g), baking soda (2 g), cinnamon (4 g) and salt (2 g).
4. Tip the dry ingredients into the wet ones and stir just until no dry flour remains. Fold in walnuts (60 g).
5. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake ⏲ 55–65 minutes, until a toothpick pushed into the centre comes out clean.
6. Let cool in the pan for ⏲ 20 minutes. Run a paring knife around the edges, lift the loaf out onto a wire rack set over a plate, and let it cool a further ⏲ 10 minutes. Peel off the parchment.
7. For the glaze, melt butter (30 g) in a small saucepan with brown sugar (70 g) and milk (30 ml). Bring to a boil, then boil gently ⏲ 2 minutes, stirring, until slightly thickened and caramel-coloured. Take off the heat, stir in a tiny pinch of salt (1 g) and let cool ⏲ 5 minutes.
8. Spoon the glaze slowly over the still slightly warm loaf and let it drip down the sides. Leave to set ⏲ 15 minutes before slicing.