Apple Bread Pella is a community in central Iowa whose cooks have a reputation for excellent Dutch cooking. Their recipes are prized all over the state. Prep: 25 min. Baking 1 hr. 2 Tbsp. all-purpose flour 2 Tbsp. Sugar 1 tsp. ground cinnamon 2 Tbsp. Butter 1/2 cup butter, softened 1 cup sugar 1/4 cup buttermilk or sour milk* 2 tsp. baking powder 2 eggs 1 tsp. Vanilla 2 cups all-purpose flour 1/2 tsp. Salt 2 cups shredded peeled apple (about 4 medium) 1/2 cup chopped walnuts or pecans For topping, in a medium bowl, stir together the 2 tablespoons flour, the 2 tablespoons sugar, and the cinnamon. Cut in the 2 tablespoons butter until crumbly; set aside. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in the 1 cup sugar until combined. Add the buttermilk or sour milk and baking powder; beat until combined. Add the eggs and vanilla; beat until combined. Add the flour and salt; beat until combined. Stir in the apple and nuts. Spoon batter into prepared pan, spreading evenly. Sprinkle with topping. Bake in a 350° oven for 60 to 65 minutes or until a wooden toothpick<br>inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool on wire rack. Wrap in foil or plastic wrap; store overnight before slicing. Makes 16 servings.
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