- Apple Ingredients:
- 2 apples, diced into half-inch chunks
- 1 Tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1/2 Tablespoon butter
- Streusel Ingredients:
- 2/3 cup flour
- 2 Tablespoon brown sugar
- 4 Tablespoons sugar
- pinch of salt
- 1 teaspoon cinnamon
- 70 grams (5 Tablespoons) cold butter
- Bread Ingredients:
- 225 grams sugar
- 100 grams brown sugar
- 113 grams neutral oil
- 113 grams melted butter
- 3 eggs
- 1 cup Greek yogurt
- 1 cup apple cider (NOT VINEGAR)
- 1 teaspoon vanilla extract
- 360 grams all-purpose flour
- 1 Tablespoon + 1 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cardamom
- 1/8 teaspoon ground ginger
- 1/2 teaspoon salt
- Apple Recipe:
- peel and dice the apples into small chunks
- place them all in a pot with the brown sugar, cinnamon, and butter
- heat on medium and stir the apples until the sugar, cinnamon, and butter all melt into each other and coat the apples in syrupy goodness
- the apples should not be cooked all the way – only the outside should be slightly softened
- turn off heat and set aside to cool
- Streusel Recipe:
- whisk together the flour, brown sugar, sugar, salt, and cinnamon
- cut the cold butter into small chunks and add them to the mix
- work the butter into the flour with your hands until you get something that feels like wet sand – powdery but holds together when you press it in your hand
- Loaf Recipe:
- whisk together all the dry ingredients from the flour to the salt
- in a bowl with a whisk or a stand mixer with the paddle attachment, cream together the sugars, oil, and butter
- after about 3 minutes of mixing, mix in the eggs one by one
- then mix in the Greek yogurt, apple cider, and vanilla one by one as well
- sift in the flour mixture
- mix everything together just until there is no more flour visible – don’t mix the batter too much
- fold in all the cooled, cooked apples
- this recipe is meant for a bundt pan – you can use one Bundt pan or 4 small loaf pans
- butter the inside of whichever pan you are using
- fill it 3/4 of the way with the batter
- press tightly on the streusel to create a large clump, then break it apart into chunks – like rocks on a beach!
- sprinkle it all over the top of the batter
- lightly press the layer of streusel down into the batter so that they stay in place
- place in the oven preheated at 350 degrees F for about 40 minutes for the loaf pans or 60 minutes for the Bundt pan until a small knife poked into the center comes out clean
- remove from the oven once it’s done and let it sit for about 15 minutes
- flip the bread over onto a cooling rack and let it cool completely before digging in!
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