Spiced Apple Ring Bread

[Shelby]

I am BEGGING for the recipe. I had it when I was younger. Very moist and used those jarred, bright red, spiced apple rings. I recall the mushed up apple rings were almost like a ribbon through the bread????

[Sunny Simmons Steincamp]

Funny you should mention this. If you're talking about the same thing I am, my ex mother-in-law used to make it, and when I made (several times, I might add) <b>merstar</b>'s Cranberry Swirl Coffee Cake, I thought to myself, "If I just put those apple rings in here instead of the cranberry sauce, it would taste just like Elizabeth's apple bread!"

Be kind to those around you, though, and use either JUST the red ones or the green ones... I was always slightly nauseated when she used a mixture of both, and we wound up with something that resembled brain matter trailing through each slice.

Below is <b>mer</b>'s recipe as written. What I would do is to substitute the mushed-up apple rings for the cranberry sauce and change the almond extract to either vanilla or perhaps rum. I'd also add some cinnamon to the batter, I think. The recipe as written turns out beautifully and was a stunning favorite all four times I've made it so far!

Actually, I think I may make one of these this evening for our tree-trimming party... will let you know how that goes!

1/2 cup unsalted butter, room temperature

1 cup white sugar

2 eggs

1 teaspoon baking powder

1 teaspoon baking soda

2 cups all-purpose flour

1/2 teaspoon salt

1 cup sour cream

1 teaspoon almond extract

1 cup of fresh cranberry sauce

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.

2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.

3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.

4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.

5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.

Makes 1 - 9 or 10 inch tube pan (12 servings).

Edited December 17, 2007 by Sunny Simmons Steincamp (log)

[Shelby]

Oh thank you thank you thank you!!!!! I will make this tomorrow. You're a LIFE SAVER!!!

[Sunny Simmons Steincamp]

You're quite welcome... mine is in the oven right now! I did wind up using rum extract, and adding a bit of cinnamon, ginger, cloves, and nutmeg to the batter... about 1/2 tsp. each.

Hope yours comes out like you remember it!

Edited to include a photo of the finished product:

<img src="http://forums.egullet.org/uploads/1197769032/gallery_38722_5277_20698.jpg" />

Edited December 17, 2007 by Sunny Simmons Steincamp (log)

[CanadianBakin']

Is it just the picture of are those apples as bright as they look?

[Sunny Simmons Steincamp]

Is it just the picture of are those apples as bright as they look?

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Hee. Never seen those jarred apple rings, huh? They're, like, NEON. Although to be fair, I couldn't find those, so I used a substitute... and added green food coloring to make my kids happy. (Even though said kids are grown now.)

You can see my rework of the recipe <a href="http://www.homewitch.net">here</a>.