A Baked Apple Delectable A Day Keeps the Barman at Bay


But who wants to keep the barman at bay? Baby, it's cold outside- except when it isn't. Here's an after dinner (or before in case you're in California; we eat dessert first here in case of earthquake) treat that is nice with the drizzle warmed for these crisp days and intermittent rains. Sugar High Friday #36's entry:

Amaretto Mascarpone Apple Bread

Ingredients

Nonstick cooking spray
1-2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup granulated sugar
1/4 cup butter
2.5 egg whites
1/3 cup applesauce
2/3 cup Mascarpone
1 medium-sized apple (McIntosh recommended if you can ge them), peeled and cut into 1/4" pieces (about 1 cup)
1/4 cup Amaretto liquor

Drizzle Once Out of Oven
1/4 cup confectioner’s sugar
1 tablespoon water
1/2 Amaretto liquor

Preparation
Preheat oven to 350° F.
Coat 8-1/2" x 4-3/4" loaf pan with cooking spray.

Combine flour, baking powder, baking soda, ground cinnamon and salt. Set aside for later use.
At medium speed, beat granulated sugar and oil until combined. Beat in egg whites, 1/4 cup of Amaretto and flour mixture until combined. Stir in mascarpone and apples until combined.
Spread mixture evenly in loaf pan. Bake 45 to 55 minutes or until knife inserted into the center comes out clean. Cool 15 minutes.


Mix confectioner’s sugar and water with the 1/2 tbs. Amaretto. Drizzle over loaf. Moist and yummy for Fall.

Don't forget to enjoy the roundup of all the other "drunken apple" creations for this Sugar High Friday on Spitton's host blog.



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