Fall is upon us and even though the sound of this loaf (and the smell – when will they invent “smell-o-vision”??) reminds me of fall, the taste will have you craving this any time you have a Newcastle or apple around the house.
The simplicity of this recipe (prep and cook time) make it an incredibly easy go to recipe. I brought it to bagpipe band practice one night to have my guinea pigs test it out. Let’s say that almost literally in the blink of an eye they had destroyed it. People were even collecting the sugary-caramel crumbs off the cutting board.
What is lovely about this loaf is that when eaten fresh and warm from the oven it is delectable. In addition, when it has completely cooled it is just as yummy! Next morning for breakfast, that night with coffee, and in your lunch bag for work, it will taste great.
Here we go. This recipe is tweaked from a recipe found at http://www.thebeeroness.com.
For the caramel sauce:
¾ cup granulated sugar
2 tbs water
2 tbs unsalted butter, cut into cubes
For the Bread:
3 cups flour
3 tbs sugar
2 1/2 teaspoons baking powder
½ tsp salt
1/4 cup chopped walnuts (optional – I did not use them)
½ tsp cinnamon
1 large granny smith apple, peeled and chopped (about 1 ½ cups)
12 ounces Newcastle (this is 1 beer and a bit from another bottle – just drink the rest heheheh)
4 tbs melted butter
2) In a large bowl stir together the flour, sugar, baking powder, salt, walnuts, cinnamon, and apple pieces. Pour the beer and butter into the dry ingredients, stir until just combined. Pour into a greased 1.5 qt loaf pan.
3) In a pot over high heat add the sugar, water and butter. Stir until the butter has melted. Allow to boil without stirring for 5 to 6 minutes or until the sugar has turned an amber colour. Pour the caramel over the top of the loaf.
4) Bake at 350 for 45-55 minutes or until a toothpick inserted in the center comes back clean.