There’s really nothing more tempting in the fall than an apple quick bread, filled with warm spices and just the right amount of bright, fresh apple flavor. A lot of recipes call for apples to be grated right into the batter, but this recipe takes a touch of French inspiration from local tarte Tatin to create a cake where the apples take center stage.
While this apple quick bread is perfectly comfortable as dessert, I prefer it for breakfast. The protein and walnuts and flax seeds make it filling, and the molasses in place of part of the sugar means that it’s not too sweet.
Feel free to sub in whole wheat flour for up to half of the white flour in this quick bread. I prefer to bake it in a square pan so that each slice gets a good ratio of buttery apple topping and walnuts; you could also bake it in a loaf pan, but the proportions of cake to topping are much nicer with a wider, shallower pan like a brownie pan.
Fall Caramelized Apple Quick Bread with Flax Seeds
2 Granny Smith apples
2 Tbsp butter
2 Tbsp sugar
1 scant cup all-purpose flour
1/2 cup sugar, packed
1 Tbsp. molasses
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
½ cup yogurt
2 Tbsp unsalted butter, melted
1 large eggs, lightly beaten
1 tablespoon flax seeds
3/4 cup coarsely chopped walnuts, divided
Peel the apples and remove the core. Cut each apple into 8-10 even slices, depending on their size.
Melt the butter in a frying pan and add the apples and the sugar. Cook over medium heat, stirring occasionally, until the apples are caramelized, about 10-15 minutes. Place in a buttered brownie pan or square Pyrex dish.
Preheat the oven to 350 degrees F.
Whisk the flour, sugar, baking powder, baking soda, salt and spices together in a medium mixing bowl.
In a separate bowl, whisk together the yogurt, butter and eggs. Add the dry ingredients to the wet, stirring with a wooden spoon until just combined. Lightly crush the flax seeds and stir them into the batter.
Sprinkle the walnuts over the apples in the pan. Pour the batter over the apples and walnuts. Bake for 20-25 minutes, until a toothpick inserted into the center of the quick bread comes out clean.
Run a knife around the edge of the pan and turn the quick bread out onto a plate while it’s still hot. Allow to cool before slicing.
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Image: Emily Monaco