I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Saturday, April 9, 2022

Apple Loaf with Jam Swirl

While waiting for the weather to warm, why not have a sweet little nosh... perfect with your next cuppa tea!


3/4 cup jam (I used strawberry and blueberry this time)
1 1/2 tbsps cornstarch
1 1/2 tbsps fresh lemon juice
zest of 1/2 a lemon

1 1/2 cups flour
1 1/2 tsps baking powder
2 tsps cinnamon
1/2 tsp salt
1 cup brown sugar
1/4 cup white sugar
1/2 cup butter, at room temperature
2 eggs
1 tbsp vanilla
1/2 cup milk
1 1/2 cups peeled and diced apples

Cinnamon Sugar Topping:
2 tbsps sugar
1 tsp cinnamon

Start by making the jam swirl. Combine the jam, cornstarch, lemon juice and zest in a small saucepan. Use whatever flavour you like. Or use up some jam that has been in the fridge a while, even combining bits left in jars for a new flavour! On medium heat, cook the jam mixture about 5 minutes until thickened. Then cool in fridge 30 minutes.

Spray a 9 X 5" loaf pan with oil then line with parchment, leaving "handles" on the side for lifting later. Mix the flour, baking powder, cinnamon and salt in a medium sized bowl and set aside. In a mixer cream the butter with the brown and white sugars and mix until it comes together. Add the eggs and vanilla then the milk. Add the dry ingredients to the wet in 2 or 3 additions. Stir in the diced apples by hand. 
Pour 1/2 the batter into the prepared pan. Dollop in a little more than 1/2 the jam mixture and swirl through with a spatula.

Pour in the rest of the batter, then the rest of the jam and swirl again. Combine the cinnamon sugar topping and sprinkle on top.

Bake at 350°F for 55-60 minutes or until a cake tester comes out clean. (Well sort of clean, the jam will stick but you don't want to see any batter 😊) Cool about 20 minutes in the pan then use the parchment handles to lift out of the pan and onto a cooling rack. You may want to let it cool a bit longer before removing the parchment altogether.

Isn't it GORG!! 

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