Apple Crumble Loaf

Fall is here!! And what wonderful way to start off this season with a whole APPLE series!!

Last week I started my apple-thon!!  5 pies, 5 crisps, and 60 jars of pie filling later I was left with a dozen apples from the bushel I purchased at our local market (Turners Farm Market).  What on earth was I going to do with 12 apples that I hadn't done already?  At this time, I was out of jars, flour and energy!!

I searched through some old dusty worn out cookbooks and found this awesome crumble loaf cake!!

 Crumble:

• 1/2 cup all purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed light brown sugar
• 1/2 cup butter, melted
• 2 tsp ground cinnamon

Apples:

• 2 medium apples, peeled, cored and cut into 1/2 inch peices
• 1/2 tsp cinnamon
• 2tsp granulated sugar 

Cake:

• 2 cups all purpose flour
• 1/2 cup sugar
• 2 tsp baking poder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 large eggs
• 1 stick (1/2 cup) butter, melted and cooled
• 1/2 cup milk

INSTRUCTIONS:

1. Heat oven to 350F. coat a 9 x 5 x 3 in loaf pan with non stick spray
2. Make the crumble:  Put all ingredients in a medium bowl and stir with a fork until crumbly
3. Toss the apples with 1/2 cinnamon and tsp granulated sugar
4. Make the cake: combine dry ingredients in a large bowl and stir together
5. Add eggs in a medium bowl and whisk together.  Whisk in butter and milk. Add to flour mixture and fold just until dry ingredients are moistened.  Spoon half into prepared pan. Spread to cover bottom.
6.  Sprinkle with half of the apples then top with half of the crumble.  Add remaining batter on top of the crumble, spread to cover.  Sprinkle remaining apples and then the remaining crumble.
7. Bake for one hour, or until a wooden pick inserted in centre comes out clean.  Cool in pan on a wire rack for 10 minutes.  Run a knife around the sides; invert cake onto rack to turn cake out and then revert right side up.  Let cool completely.  Store tightly covered up to 1 day at room temperature or 4 days in the fridge.