Monday, December 9, 2013

Caramel-Apple-Ginger Bread

This bread caught my eye and dragged me 15 feet. Of course, when Emo Philips said that he was walking down a street of Downer's Grove talking about "something" while I was finger-walking through a magazine.
Regardless, I just had to do it, I had to bake this bread.

Caramel-Apple-Ginger Bread
from Cooking Club, Winter 2013
click to print

1 3/4 c all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c packed brown sugar
1/2 c canola oil
1/2 c sour cream
2 eggs
1 1/2 c finely chopped peeled apples (Braeburn, Gala or Honeycrisp)
1/3 c chopped crystallized ginger

1/2 c brown sugar
1/4 c unsalted butter, cut up
1/4 c heavy whipping cream
1 tsp light corn syrup
1/2 tsp grated fresh ginger

Heat oven to 350°F if using a metal pan, 325°F is using glass dish. Spray 8.5x4.5" pan or dish wtih cooking spray. Line with parchment paper, allowing paper to extend over sides. Spray paper with cooking spray.

Whisk flour, cinnamon, baking powder, baking soda and salt in large bowl.

Blend brown sugar, oil, sour cream, and eggs in blender 1 minute or until smooth.

Make a well in center of flour mixture. Pour in egg mixture; whisk until moistened.

Stir in apples and crystallized ginger; spoon into pan.

Bake 55-60 minutes or until wooden skewer inserted in center comes out clean but slightly moist. Cool in pan on wire rack set over sheet of waxed paper 10 minutes.

I opted to put the pan over a small baking sheet. While I did have to wash it later, I didn't contribute unnecessarily to a landfill.

Meanwhile, bring all glaze ingredients to a boil in small saucepan over medium-high heat, stirring constantly. Boil 1 minute, stirring constantly. Cool slightly.

Remove bread from pan; remove parchment. With wooden skewer, poke holes in top of bread every inch, inserting skewer all the way through bread. Spoon 1/4 c of the warm glaze over hot bread, allowing glaze to seep into holes. Cool completely on wire rack.

Gently warm remaining glaze just until spreadable. Spoon over bread, allowing glaze to drip down sides. Let stand until set.

Oh yeah, this bread is oh-my-effin'-good. It's sweet but not crazy sweet (even with the glaze), and it has the zing of ginger, plus the little chunks of sour-sweet apple. Win!

  • all-purpose flour: $0.14
  • brown sugar: $0.42
  • canola oil: $0.21
  • sour cream: $1.10
  • eggs: $0.95
  • apples: $0.49
  • crystallized ginger: $1.87
  • unsalted butter: $0.10
  • heavy whipping cream: $0.98
  • light corn syrup: $0.04
  • fresh ginger: $0.12
Total: $6.42 or about $0.54 for each of 12-slices.