I recently connected with fellow blogger Emily Day of Flour & Co and she graciously agreed to let me share some of her recipes for her incredibly delicious baked goods. Emily previously owned a bakery in downtown San Francisco and is an expert on all things sweet and savory. When Emily posted an Apple Cider Streusel Bread recipe on her blog, I wanted to make it right away. Imagining apple, cider and streusel all in one recipe was too tempting to pass up.
The recipe calls for apple cider – which is unprocessed or unfiltered apple juice with no added sugar – the natural sweetness and tartness in real apples is enough. Apple cider is a bit thicker and looks cloudy or brownish opaque – not clear and golden like regular apple juice.
I used “Apple-A-Day” from Sonoma County’s Ratzlaff Ranch in Sebastopol, California. Notice the thicker consistency and the darker color – this cider is unbelievably good! In September and October, you can pick your own apples right at the ranch.
When Emily was developing her recipes for her bakery she wanted to “recreate the apple cider donut in a quick bread format. Without a fryer, donuts weren’t possible, but the flavors of that perfect donut were absolutely possible.”
Emily says that her apple cider streusel bread recipe is “super moist and perfectly spiced” – which I found to be true. The little hint of ground cloves is perfection!
Ingredients for the Streusel Topping
1/4 cup granulated sugar
1/4 cup light brown sugar
3/4 cup all purpose flour
1/2 tsp salt
5 T unsalted butter, melted
Ingredients for the Bread
1/2 cup granulated sugar
1/3 cup light brown sugar
4 T unsalted butter, melted
1 tsp pure vanilla extract
1/3 cup sour cream
1 cup apple cider (or natural apple juice)
1 tsp lemon zest (about 1 lemon)
5 ounces peeled, cored and diced apple (about 1 small apple, 1/2″ dice).
2 cups all purpose flour
1 1/2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp salt
- Preheat the oven to 350 degrees. Grease a loaf pan (usually 9″ x 5″). Set aside.
- For the streusel topping, mix all the ingredients together in a bowl with a fork until well combined. Set aside.
- For the bread, using a whisk, mix together the melted butter and the sugars. Add the eggs and whisk. Add the vanilla and whisk. Add the sour cream, apple cider, and lemon zest. Whisk until combined. Stir in the diced apple.
- Combine all of the dry ingredients in a separate bowl. Sift the dry ingredients into the wet. Using a spatula, fold in the dry ingredients until just combined. Do not over mix.
- Pour the batter into the prepared loaf pan. Sprinkle the streusel on top. Place the loaf pan on a baking sheet (to catch any drips) and bake in the pre-heated oven for 1 hour and ten minutes. Due to varying oven temperatures, start testing the doneness of the bread at 1 hour (with a toothpick or knife). My loaf took 1 hour and 6 minutes and it was perfect.
I used a Sonoma County Fuji apple and Emily uses Honeycrisp apples. Any crisp and slightly tart apple will work.
The streusel on the top of the bread gets crisp and fragile, so cut slowly using a serrated knife and sawing through the bread (versus pushing down into the bread).
Emily and I would love to see your apple cider streusel bread and/or your trip to the apple orchard, so if you bake this, post your photos with the tag #flourandco and #livingsonomacounty!
You could use any leftover apples to make an apple crisp. I previously posted a crisp recipe and apples could be used instead of berries. Emily Day of Flour & Co has an apple crisp recipe as well, so start peeling, coring and baking!0