I fancied myself a real old-fashioned lady yesterday….I dreamed of cooking by the fire and sweeping my floor with branches. I fancied it for a bit….and THEN I made this bread
I didn’t bake it by the fire and I saved the sweeping until AFTER I baked, it’s better that way! What I DID do was create an old-fashioned kind of breakfasty (sure it’s a word) bread dessert THING that definitely will be asked for again.
It’s soft, it’s custardy, it’s topped with sliced apples….it’s what’s for breakfast.
1 cup granulated sugar, divided
1/3 cup shortening
1 teaspoon salt
2 teaspoons baking powder
2 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 teaspoon cinnamon
1/3 cup heavy cream
Grease a 9×13 baking dish and preheat the oven to 350 degrees
In a mixer, cream together 3/4 cup of the sugar and shortening.
Add the egg and beat until fluffy
Mix the salt, baking powder, and flour together in a bowl
On low speed, mix the flour blend into the creamed egg and sugar mixture. Blend until crumbly
Add the milk, vanilla, and lemon extract into the bowl and blend well. Pour the batter into the greased baking dish.
Set aside for a moment while you peel and core the apples. I’d like to tell you what apples to use, but let’s be real….I buy what’s on sale. Slice them into thick slices…no paper thin slices here!
Arrange the apple slices in 3 rows across the top of the batter….you might have to trim some to get 3 rows
Mix the cinnamon and remaining 1/4 cup of sugar in a small bowl and sprinkle on top of the apple slices.
Now to make it even more delicious…yes it’s possible! Drizzle 1/3 cup of heavy cream over the top.
Bake in the oven for about 35 minutes, or until the top is beginning to turn a golden brown. Remove from the oven and allow to cool on a cooling rack.
When it has cooled, slice into squares and serve dusted with powdered sugar. I imagine it would be good with a dollop of whipped cream as well, or drizzled with maple syrup
Modern Mrs. Cleaver