Dutch Apple Loaf, Cinnamon Apple Martini, and The Cartographers

Ingredients

For the Apple Loaf:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 cups peeled, diced apples (about 2 medium apples)

For the Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

Instructions

Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Prepare the Apple Loaf Batter:

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the diced apples.

Prepare the Streusel Topping:

• In a small bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture forms a crumbly texture.

Assemble the Loaf:

• Pour the apple loaf batter into the prepared loaf pan, spreading it evenly. Sprinkle the streusel topping over the batter, covering the top of the loaf.

Bake:

• Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.

Cool and Serve:

• Allow the Dutch Apple Loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve, enjoying it warm or at room temperature.