Cinnamon Crumb Surprise
firmly packed brown sugar
+ 2 tbsp cake flour
small tart apple
large egg yolks
+ 1/2 cups cake flour
Preheat the oven to 350 degrees F 30 minutes before baking.
Spray a 9x5 loaf pan with cooking spray and line the bottom with parchment. Spray again with cooking spray.
In a food processor, pulse the sugars, nuts and cinnamon until the nuts are coarsely chopped.
Reserve 1/2 cup of this mixture to use with the filling.
Add the flour, butter and vanilla to the remainder and pulse briefly just until the butter is absorbed.
Empty it into a bowl and refrigerate for about 20 minutes to firm up, then use your fingertip to form a coarse, crumbly mixture for the topping.
Peel and core the apple. Cut it into 1/4 inch thick slices, and toss with lemon juice. Set aside.
In a medium bowl, lightly combine the egg, the yolks, and about one fourth of the sour cream, and the vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt. Mix on low speed for 30 seconds to combine.
Add the butter and the remaining sour cream and mix until the dry ingredients are moistened.
Increase the speed to medium and beat for 1 minute.
Scrape down the sides of the bowl.
Gradually add the egg mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients.
Fill your prepared loaf tin with 2/3 of the batter. Smooth the surface.
Sprinkle with the reserved 1/2 cup crumb mixture. and top with the apple slices, arranging them in two rows of overlapping slices.
Drop the remaining batter in large blobs over the fruit and spread it evenly, preferably with an offset spatula. The batter should be about 3/4 of an inch from the top of the tin.
Sprinkle with the crumb topping.
Bake the bread for 50-60 minutes or until a wooden toothpick inserted in the center comes out clean. Tent loosely with buttered foil after 45 minutes to prevent overbrowning.
Cool the bread in the tin on a wire rack for 10 minutes. Carefully remove the bread from the tin and allow to completely cool on a wire rack. Store in an airtight container.
Recipe from The Bread Bible by Rose Levy Beranbaum