Apple & Walnut Loaf

Melted butter, for greasing
125g unsalted butter, cubed, at room temperature
220g (1 cup) caster sugar
1 tsp vanilla essence
2 eggs
2 golden delicious apples
225g (1 1/2 cups) plain flour
2 tsp ground cinnamon
1 tsp baking powder
Pinch salt
125mls (1/2 cup) milk
60g (1/2 cup) walnut pieces, finely chopped
2 tbs caster sugar, extra
20g (1 tbs) butter, melted

Method
Preheat oven to 170°C. Brush a 9.5 x 19.5cm (base measurement) loaf pan with the melted butter to grease. Line the base with non-stick baking paper.

Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl, scraping down the sides of the bowl occasionally, for 5-10 minutes or until pale and creamy. Add the eggs one at a time, beating well after each addition until combined.

Peel and dice 1 of the apples. Sift together the flour and 1 tsp of the cinnamon with the baking powder and salt into a separate bowl. Use a large metal spoon to fold the flour mixture and milk alternately into the butter mixture. Fold in the diced apple with the walnuts until just combined. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.

Peel the remaining apple, cut into quarters and remove the core. With rounded-side up, cut each quarter into thin slices lengthways, keeping the slices together. Arrange the apple slices down the centre of the loaf mixture.

Bake in preheated oven for 1 hour or until a skewer inserted into the centre of the loaf comes out clean. Turn the loaf out onto a wire rack.

Combine the remaining cinnamon and extra caster sugar in a small bowl. Brush the warm loaf with the melted butter and sprinkle with the cinnamon sugar. Serve warm or at room temperature.

Notes & tips
Keep in an airtight container for 2-3 days. Delicious served warm with whipped cream or simply spread with butter.