1/2 cup butter, softened
1 cup sugar
1/4 cup buttermilk or sour milk
(To make 1/4 cup sour milk, place 3/4 tsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using)
2 tsp. baking powder
2 tsp. eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
2 cups shredded or chopped, peeled apple (about 4 medium)
1 cup chopped walnuts or pecans
1/2 cup raisins
1 recipe Streusel-Nut Topping
Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of an 9 x 5 x 3 inch loaf pan; set aside.
In a large bowl, beat sugar with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt; beat until combined. Stir in apples, nuts and raisins.
Spoon batter into prepared pan; spread evenly. Sprinkle Streusel-Nut Topping over batter. Bake for 60 – 65 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Make 1 loaf (14 servings)
Streusel-Nut Topping
1/4 cup packed brown sugar
3 Tbsp. flour
2 Tbsp. butter
1/3 cup chopped walnuts or pecans
In a small bowl, combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts or pecans.
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