Buttery Apple Loaf Cake

<font color="orange"><font size="3">This is wonderful with a cup of coffee for breakfast! [img]images/smiley_icons/oh yes.gif[/img]



Buttery Apple Loaf Cake

Streusel

1 cup all-purpose flour

1/2 cup packed light-brown sugar

1 stick (1/2 cup) butter, melted

2 tsp ground cinnamon



Cake

2 cups all-purpose flour

3/4 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

2 large eggs

1 stick (1/2 cup) butter, melted

1/2 cup 1% lowfat milk

2 medium Granny Smith apples, peeled, halved, cored and cut in 1/2-in. dice



Heat oven to 350°F. Coat a 9 x 5 x 3-in. loaf pan with nonstick spray.



Streusel: Stir ingredients in a medium bowl with a fork until crumbly. Set aside.



Cake: Stir flour, sugar, baking powder and salt in a large bowl until blended.



Beat eggs in a medium bowl with a fork just to blend. Stir in butter and milk to combine. Add to flour mixture and fold with a rubber spatula just until dry ingredients are moistened. Spoon half the batter into prepared pan; spread to cover bottom. Sprinkle with 1/2 the apples and 1/2 the streusel. Spoon on remaining batter, spreading to cover. Sprinkle with 1/2 the streusel, the remaining apples and then the remaining streusel.



Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack. Turn streusel side up and let cool completely. </font></font>