Recipe Index

Ingredients

• 3 cups diced Granny Smith apple, 1/2-inch cubes, skin on (about 2 large apples)
• 1 teaspoon ground cinnamon
• 3 tablespoons brown sugar
• 1 3/4 cups plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 3/4 cup brown sugar
• 3/4 cup plain unsweetened yogurt, at room temperature
• 2 eggs, at room temperature
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup walnuts, toasted and roughly chopped
• 1 Granny Smith apple, quartered, cored and thinly sliced, for topping
• 1 1/2 tablespoons demerara sugar, for topping
• 1/4 teaspoon ground cinnamon, for topping

Method

1. Heat the oven to 350°F. Grease and line a 9 x 5 in loaf tin.
2. Toss the diced apple with 1 teaspoon cinnamon and 3 tablespoons brown sugar and set aside.
3. Whisk the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, ginger and allspice in a large bowl.
4. In a second bowl whisk the 3/4 cup brown sugar, yogurt, eggs, oil and vanilla until smooth.
5. Pour the wet mixture into the dry and stir until just combined, then fold in the sugared apple and the walnuts.
6. Scrape into the tin, arrange the apple slices overlapping on top and sprinkle with demerara sugar and 1/4 teaspoon cinnamon.
7. Bake for 75 to 85 minutes, covering loosely with foil if it browns too fast, until a skewer in the centre comes out clean.
8. Cool in the tin for 20 minutes, then turn onto a rack to cool before slicing.

Prep: 20 min · Cook: 85 min

Nutrition (per serving, where published)