The caramel gives a slightly bittersweet undertone, the apples create a moist crumb, and walnuts are always a nice crunch.
By Katherine Sacks
Caramel, apples, walnuts, sounds pretty fall, huh? Well, it’s still pretty chilly here in Berlin, so this bread was a nice, comforting treat and a hit with our house guests. It’s delicious anytime of the year, but if you have better weather than Berlin and are already enjoying the sweet fruits of spring, save this recipe as a pick-me-up for a cloudy day.
- 3 apples, peeled and grated
- ¼ cup brown butter, cool
- ¼ cup sugar
- ½ cup caramel sauce
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups all-purpose flour
- ½ cup toasted and chopped walnuts
- Cinnamon and sugar for topping
- Preheat an oven to 176°C/350°F.
- In a mixing bowl, mash together the apples and brown butter. Mix in the sugar, caramel, and eggs until completely combined, then add in the baking soda and salt. Fold the flour in last. Grease a 9X5 loaf pan and pour the batter inside. Smooth top with the back of a spoon and sprinkle some cinnamon and sugar down the center.
- Bake for 45 to 50 minutes, until the top is golden brown and a toothpick pressed into the center comes out clean. Cool for 15 minutes, then remove from pan and cool completely.
Katherine Sacks is a Berlin-based freelance writer and recipe developer specializing in travel, food, lifestyle, and health topics. A graduate of Drexel University’s culinary arts department and Northwestern University’s Medill School of Journalism, Katherine combines seven years of restaurant experience with her reporting and editing background. Her work has appeared in Chicago magazine, the Chicago-Sun Times, and FoodandWine.com, among other publications. She also contributes to culinary trade publication StarChefs.com, Forbes Travel Guide, and Snooth Eats, and blogs at LaVitaCucinare.com.