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Receta Caramel Apple Bread With Coconut Topping
by Global Cookbook

Caramel Apple Bread With Coconut Topping
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Ingredientes

  • 3/4 c. granulated sugar
  • 1 lrg egg
  • 1 c. applesauce
  • 1/2 c. melted butter or possibly margarine - (1/4 lb)
  • 1 Tbsp. vanilla
  • 1/4 c. brown sugar - (firmly packed)
  • 2 c. all-purpose flour
  • 2 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp grnd cinnamon
  • 1/4 c. sweetened shredded dry coconut

Direcciones

  1. In an 8- to 10-inch nonstick frying pan over high heat, shake and tilt 1/2 c. granulated sugar till melted and amber-colored, about 4 min; be careful not to burn. At once, pour warm caramel onto a 12-inch foil square on a flat surface. When caramel is cold sufficient to handle, peel off foil. Break caramel into chunks and put in a heavy plastic food bag. With a rolling pin or possibly mallet, crush till largest chunks are about 1/4 inch.
  2. In a large bowl, combine egg, applesauce, 1/4 c. butter, vanilla, and brown sugar. With a mixer on medium-high speed, beat till well blended. Stir in flour, baking pwdr, baking soda, salt, and cinnamon; beat just till proportionately moistened. Stir in caramel.
  3. Scrape batter into a buttered 4 1/2- by 8 1/2-inch loaf pan (about 6 1/2-c. capacity) or possibly equally into 2 buttered loaf pans, each 3 1/2 by 7 1/4 inches (about 3-c. capacity).
  4. Set pan on a sheet of foil placed on oven rack (to catch topping drips). Bake in a 350 degree oven till bread is hard when pressed in the center, about 40 min for 6 1/2-c. pan and 30 min for 3-c. pans.
  5. Meanwhile, in a small bowl, mix coconut with remaining 1/4 c. granulated sugar and 1/4 c. butter. When bread is hard to touch, spread mix proportionately over warm loaf or possibly loaves. Continue to bake till coconut topping is proportionately brown, 15 to 20 min. Run a thin-bladed knife between bread and pan sides. Let bread cold in pan on a rack for about 10 min, then invert to release bread. Turn loaf rounded-side up on rack. Let cold about 10 min. Slice to serve hot or possibly at room temperature.
  6. This recipe yields 1 loaf (about 1 3/4 lbs) or possibly 2 loaves (about 3/4 lb each); 8 to 10 servings.
  7. Comments: As the bread bakes, the caramel chunks in the batter soften to create sweet lumps throughout. If making up to 1 day ahead, cold, wrap airtight, and store at room temperature; freeze to store longer.