Big Apple Loaf - September, 2017.
New York City is often called the Big Apple. The term goes back to the Jazz Age when getting a gig here meant you got the prize. Think Adam and Eve and the apple.
Since multiple varieties of New York State apples are available almost all year round, I like to keep a few recipes handy. The Big Apple Loaf is vegan and one of my favorites.
It is on pages 96 and 97 of Fat Witch Bake Sale.
- 1 medium Granny Smith (or other tart variety) apple, peeled, cored and finely chopped (approximately ¾ cup)
- 2 teaspoons and ½ cup vegan cane sugar
- 1 ¼ teaspoons ground nutmeg
- 1 cup unbleached all-purpose flour
- ¾ cup whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- Pinch of salt
- ¾ cup unsweetened applesauce
- ½ cup canola oil
- ¼ cup organic agave syrup
- ¼ teaspoon apple cider vinegar
- 1 tablespoon demerara sugar (optional)
- Preheat the oven to 325 degrees F. Grease an 8” x 4” loaf pan with canola oil vegan cooking oil. Dust with flour and tap out the excess.
- In a medium mixing bowl, sprinkle the apple pieces with 2 teaspoons of cane sugar and ¼ teaspoon of nutmeg. Toss to coat and set aside.
- Sift the flours, baking soda, cinnamon, salt and the remaining nutmeg together into a large mixing bowl.
- In a medium mixing bowl, whisk the applesauce, canola oil, agave, vinegar and remaining cane sugar.
- Pour the applesauce mixture into the flour mixture large bowl and stir until well combined. Stir in the coated apple pieces.
- Pour the batter into the prepared pan and sprinkle the demerara sugar (if desired) on top.
- Bake 60-65 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean or with only crumbs, not batter on it.
- Remove the pan from the oven and cool for at least 1 hour.
- Makes 8-12 slices
Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.
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