By Laura Coffee, Marketing and Owner Services Manager, Co-op Owner
Elderflower is a light and delicate herb with a unique flavor and scent often described as citrusy, floral, and even a bit fruity. It can be made into a simple syrup to flavor cocktails and mocktails, brewed as a tea, or used in baking and sauces. I decided to go sweet with it this time, as the cool weather had me in a baking mood. If you are interested in future installments in this series, you can sign up through the CRDL.
Elderflower Apple Loaf
- 2 cups all-purpose flour
- 1 cup oat, coconut, or whole milk
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 egg
- 1/2 large apple, sliced thin
- 1 Tbsp dried elderflower
- 1 1/2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 1-2 Tbsp butter (optional)
Sugar Swirl
- 1/2 cup granulated sugar
- 1 Tbsp dried elderflower
- 1 tsp powdered ginger
Preheat your oven to 350F and spray or grease a loaf pan. Side note: Even though I greased it, when I flipped my loaf out of the pan, a few of the apples stock to the bottom and I had to peel them off and put them back on top. The next time I make this, I plan to melt 1-2 Tbsp of butter and pour it into the bottom of the pan before layering in my apples to help prevent this. It wasn’t particularly difficult to rescue the apples if you don’t want to add butter. However, I thought it was worth mentioning.
In a small, dry dish combine the sugar swirl ingredients and stir until evenly distributed. Layer your apple slices evenly across the bottom of the pan and sprinkle two tablespoons of this mixture over them. Set the rest aside.
In a large bowl combine the flour, elderflower, baking soda, and salt. Mix together until flowers appear to be evenly distributed.
In a medium bowl, mix the sugar, oil, and egg until smooth. Add the vanilla and milk and continue mixing until everything is combined.
Pour the milk mixture into the dry ingredients and stir quickly until relatively smooth. It’s ok if there are a few small lumps, don’t mix for longer than a minute or two as the leavening reaction with the baking soda will begin immediately once the ingredients are combined. Carefully pour about half the batter into the loaf pan without disturbing the apple layer. sprinkle the remaining sugar swirl mixture evenly over the batter and swirl gently with a butter knife. Tip: Be careful not to reach all the way down to the apples as you do this. You’ll have more of a layer than a true swirl, this step is primarily to ensure a more even distribution if it was sprinkled on haphazardly. Pour the other half of the batter on top and gently push it into the corners with a spatula.
Place the loaf pan in the oven and bake uncovered for 50-55 minutes or until a knife inserted at the center comes out clean.
Once the bread is done, allow it to cool in the pan for 10-12 minutes. Then, gently run a bread knife around the edges to loosen the loaf. Careful, it will still be very hot! Place a heat safe dish, cutting board, or platter on top of the loaf and flip it over in one smooth motion. Tap the bottom of the pan with a plastic spatula or wooden spoon a few times before removing the pan. If any apples remain stuck on the bottom of the pan, gently remove them and place them back on top of the loaf. Let it cool (or don’t I suppose) and then serve. I suggest using a serrated knife to get a cleaner cut through the deliciously sticky apples on top.
