Thickly slice and serve warm with butter also delicious toasted the day after baking.
China squirrel traveled 90 minutes south from her home in Sydney to the picturesque town of Darkes Forest to spend an afternoon picking apples at a family-owned orchard.
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4 ounces walnuts
1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup brown sugar, firmly packed
3 medium Pink Lady or
Granny Smith apples
2⁄3 cup sunflower oil
2 teaspoons vanilla extract
- Preheat oven to 350°F. Grease and line a 9-inch x 5-inch loaf pan with parchment paper.
- Spread walnuts on a parchment paper-lined baking tray. Bake for 4 minutes or until golden. Remove from oven and allow to cool on tray then coarsely chop.
- Sift together the flours, baking powder, cinnamon, and nutmeg into a large bowl.
- Stir in the sugar and walnuts.
- Core and coarsely grate 2 apples. Squeeze out any excess liquid using your hands and place in a medium bowl.
- Stir in the eggs, oil, and vanilla. Mix until well combined. Make a well in the center of the dry ingredients, add apple mixture, and stir until just combined.
- Spoon the mixture into the prepared tin and smooth surface with the back of a wet spoon.
- Quarter, core, and thinly slice the remaining apple and arrange on the top of the loaf.
- Bake for 1 hour 20 minutes or until an inserted skewer comes out clean. Let stand in the baking pan for 5 minutes before turning onto a wire rack to cool. Serve sliced.
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