This sweet, slightly biscuit-like bread baked like an upside down cake with a syrupy nutty apple glaze was originally a slow cooker bread that I was experimenting on. Never having made bread in my slow cooker, it was worth a try. Then I realized after I was nearly finished preparing the batter that it would make a very thin bread in my oblong slow cooker, so I began thinking I would bake it like an upside down cake. I’m very happy with the results and would like to share this bread with you. With the holidays not far off, I think this would make a great breakfast bread for family and friends to enjoy.
With a plethora of apples picked while visiting family in Ohio, I have made my own apple butter and with the red peelings of the apples, an apple simple syrup which I hoped to use in a Fall cocktail, but decided to use it as a glaze for the bread. I think it gave a wonderful intensely flavored glaze for the bread, but feel free to substitute any flavored syrup such as maple syrup.
Apple Blueberry Bread
- 3/4 cup apple butter
- 1/2 cup half and half
- 2 tablespoons turbinado sugar, or light brown sugar, packed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 cup chilled butter, cubed
- 3/4 cup fresh blueberries
- 1 tablespoon all-purpose flour (to coat blueberries)
- 1/2 apple simple syrup (recipe follows), or maple syrup
- 2 tablespoons melted butter
- 3/4 cup whole pecans, toasted
- Preheat oven to 375 degrees F. In a medium bowl, stir together apple butter, half and half and turbinado or brown sugar.
- In a large bowl, combine the 2 cups flour, baking powder, cinnamon, ginger and salt. With a pastry blender, cut in the 1/4 cup butter until pieces are pea size. Add the apple butter mixture-stir until just combined. In a small bowl, coat the blueberries with the 1 tablespoon of flour. Fold the blueberries into the batter. The dough will be thick.
- In an 8-inch cake pan at least 1-1/2 inched deep, pour in melted butter, drizzle in apple or maple syrup. Place the toasted pecans around the pan.
- Pat the dough over the pan pressing down to completely cover the melted butter/syrup.
- Bake 25-30 minutes or until a knife inserted in the middle comes out clean.
Apple Simple Syrup
Recipe from Post Prohibition
- 2 cups water
- 2 cups turbinado sugar
- peelings from 5-6 red apples
- Combine water, turbinado sugar and apple peelings in a medium saucepan. Bring to a boil, then lower heat. Simmer 30-45 minutes. Strain into sterilized jars, add a jigger of vodka and keep refrigerated up to 3 weeks. Great for cocktails, too
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