Vegan 'oviebollen' (oven-baked oliebollen)

I don't know anybody who doesn't eat 'oliebollen' at New Years in the Netherlands! Traditionally, they are deepfried, but in 2016 one of the leading brands of supermarket baking products, Koopmans, introduced a ready-made mix for 'oviebollen', a.k.a oven-baked oliebollen.
Sadly, their mix is not vegan, so I decided to try this method with a from-scratch recipe and the results were surprisingly tasty!

What you need (12 pcs):

• 250g flour
• 250ml tepid water
• pinch of salt
• 20g fresh yeast or 7g dried yeast
• 15g sugar
• 100g raisins, soaked
• oil 
• flour for dusting
• powdered sugar, for serving

Pour the water in a large mixing bowl and add the yeast, stirring to dissolve. Stir in the sugar, then mix in the flour and salt to form a batter. Stir in the raisins. Cover the bowl with a clean, moist cloth and leave to rise in a warm spot for 30-45min.

Pre-heat the oven to 200°C (gas 4 / 190°C fan oven). Grease and dust a muffin pan, then use an ice cream scoop to divide the batter into the holes. Drizzle 1tsp oil over each hole and bake for 20min. Remove the 'oviebollen' from the pan immediately (be careful, hot!) and let them cool slightly on a wire rack. Serve the 'oviebollen' dusted with powdered sugar.

Rhubarb crumble bars

These rhubarb crumble bars are absolutely yummy!

 

What you need (12-16 bars)

- 1½ cups all-purpose flour

- 1½ cups oatmeal oats
- 1 cup firmly packed brown sugar
- ¾ cup refined coconut oil, softened
- ½ tsp baking soda
- ¼ tsp salt
- 360g rhubarb compote (or 1 jar)

Preheat oven to 175°C. Combine flour through salt in large bowl. Combine ingredients until the mixture resembles coarse crumbs.Reserve 1½ cups of the crumb mixture. Press the rest onto bottom of a greased square / rectangular baking pan (a brownie pan is perfect for this). Spread compote over crust. Sprinkle with reserved crumb mixture.Bake for 30 to 35 minutes or until golden brown. Cool completely before cutting into squares and serving.

 

Based on this recipe.

 

 

Easy vegan granola

Most granola available in stores contains honey (at least it does in my neck of the woods), so when my local supermarket decided to discontinue my preferred honey-free option, I thought: "Why not make my own granola?"
This recipe is so easy that I wonder why I never tried it before!

Makes 8-10 servings:
2c oats
1/2c almond flakes
1/2c maple syrup

Add-ins of choice, such as:
Sultanas or raisins
Dried cranberries
Freeze-dried strawberries
Shredded coconut or coconut flakes
Dried banana chips (not salted, obviously...)
Crumbled apple chips
Flax seeds
Sunflower seeds
Pumpkin seeds

Preheat oven to 200°C. Prepare a baking sheet with baking parchment.

In a bowl, mix oats, almonds and maple syrup. Spread mixture out thinly on the baking sheet and bake for 10-15mins until the oatmeal is lightly browned. Let the granola cool completely (it will crisp up), crumble and mix in add-ins of choice (I used raisins and shredded coconut). Store in an airtight container.
Enjoy with (non-dairy) yogurt for breakfast.


Based on a Happy Herbivore Mealplan recipe.

Dutch holiday loaf

In the Netherlands, it is customary to eat a special raisin bread with almond paste filling for Easter and Christmas. This is a vegan version, and a friend of mine thought it was much better than the store-bought varieties!

What you need (for 1 large loaf or 4 small loaves):
- 100g raisins or sultanas
- 100g currants (or extra raisins)
- 2 tbsp lemon zest (I used store-bought zest from Dr. Oetker)
- 3 tbsp rum or water
- 1 package ready-made almond paste (Dr. Oetker) or make your own (see recipe below)
- 7g dry yeast
- 200ml non-dairy milk
- 60g unsalted vegan margarine
- 125g caster sugar
- 430g flour
- 1/2 tsp salt
- 4 tbsp soy yoghurt (or pureed silken tofu)
- sunflower oil
- additional non-dairy milk
- flaked almond (optional)
- icing sugar

Mix raisins, curants and lemon zest in a bowl, add rum or water and soak, covered, for 2hrs until all liquid has been absorbed. (Prepare the almond paste if making from scratch, see recipe below).
Melt the margarine and mix in milk, sugar and yoghurt. Let it cool to approx. body temperature, then stir in the yeast.
In a large bowl, stir together flour and salt, then make a dip in the centre. Mix in the milk mixture and knead for approx. 10 mins. until the dough is soft and elastic. Add a bit of flour if the dough is too sticky. Shape the dough into a ball, brush a bit of oil on top and let it rise, covered, for 1 - 1,5 hrs. at a warm spot.
Knead the dough, then flatten in on your work surface. Sprinkle the soaked fruit on top, then fold over the dough and gently knead it until well-mixed. Shape the dough into an 20cmx30cm (8"x12")oval. Knead the almond paste and shape it into a 30cm (12") roll. Put it on top of the dough, then fold over the dough so the almond paste is sealed inside. Let the loaf rest and rise for another hour.
Preheat the oven to 180°C (circulation oven: 170°C). Brush a bit of milk on top of the loaf and sprinkle on some flaked almonds, if desired. Bake the loaf for 30-35 mins. until golden brown.
Once the loaf has cooled, sift some icing sugar over the top. Cut into slices and serve with margarine and sugar.

Note:
This bread freezes quite well. Instead of 1 large loaf, consider making 4 smaller ones (each is enough to generously serve 2 people) and freezing the leftover loaves. Put the icing sugar on top after defrosting the loaves.

To make your own almond paste, you´ll need:
100g almond flour
100g sugar
2 tsp lemon zest
3 tbsp water

Mix all ingredients into a thick paste. Store at a cool place until ready to use.

Based on this recipe.

Vegan carrot cake cupcakes & cream cheese frosting

This is the first vegan cupcake recipe I tried to make, and it came out wonderful. My non-vegan colleagues loved it too.
The recipe is from an American cookbook, so the quantities are in US cups.

What you need (for 12 cupcakes):
2/3 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
2/3 cup sugar
1/3 cup vegetable oil
1/3 cup soy yoghurt (plain or vanilla)
1 tsp vanilla
1 cup finely grated carrots
1/4 cup chopped walnuts
1/4 cup raisins

For the frosting:
1/4 cup nonhydrogenated margerine, softened
1/4 cup vegan cream cheese, softened
2 cups confectioner´s sugar (= powdered sugar)
1 tsp vanilla extract

For decorating (optional):
1/3 cup chopped walnuts
12 raisins or finely grated carrot


Preheat the oven to 350F (180C) and line a muffin tin with cupcake liners.
Mix together sugar, vegetable oil, yoghurt and vanilla in a mixing bowl. Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth. Fold in carrots, raisins and walnuts.
Spray the liners with non-stick baking spray and fill them 2/3rds full. Bake for 26-28 mins (a toothpick should come out clean when they are done). Let the cupcakes cool completely.
Meanwhile, make the frosting: cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioner´s sugar in 1/2 cup batches. Mix until smooth and  creamy, then mix in the vanilla. Keep tightly covered and refrigerated until ready to use.
Once the cupcakes have cooled and are ready to serve, top them generously with  the frosting. Put the chopped walnuts on a plate and roll the edges of the cupcakes in them. Put 1 raisin in the center, or sprinkle with grated carrot (if serving immediately).


Don´t like walnuts? I left them out and the cupcakes still came out yummy, though maybe a bit smaller than usual.


Recipe from `Vegan Cupcakes Take Over The World´.

Baking tips & tricks

I like baking - it´s no coincidence that the ´baked goods´-section is one of the more extensive sections on this blog.
Along the way I´ve come across some tips & tricks that might be useful for other (aspiring) chefs as well:

- does a recipe call for flour and baking powder but you don´t have either (or both) on hand? If you have self-raising flour in your pantry, you´re good to go. Substitute the quantity of flour with the same quantity in self-raising flour and omit the baking powder (as the self-raising flour already contains a rising agent - hence the name). I do this all the time and everything tastes great.
- do you have a receipe for a cake or loaf, but you´re feeling more like making bite-size portions?
No problem. Most recipes for a single loaf or cake will make approx. 12 (generous) muffins or cupcakes. A rule of thumb is to halve the baking time. However, it´s better to err on the side of caution and reduce the baking time a bit more. Use a skewer to test whether they are done and, if necessary, bake for a few more minutes.
- to make equal-sized muffins or cupcakes, use a regular icecream scoop for the batter. Much less messy than fiddling with spoons!
There are also smaller sized cookie dough scoops that are perfect for dividing batter for mini muffins or, of course, cookie dough.
The smallest size (approx. 1¨ diameter) is also ideal for making small meatballs or falafel!
- most recipes will state the temperatures for different types of ovens on which to bake your cake, pie or loaf. When using a circulation oven instead of a convection oven, the rule of thumb is to reduce the temperature by 10%.
- some (more economical) brands of spices come in closed metal tins with only an opening to sprinkle from. It can be a bit hard to get larger quantities from the can, even when using the largest opening. Using a can opener, remove the bottom of the can to easily scoop out the required quantity and store the rest in a spare container.

Carrot-ginger cake with cream cheese frosting

Another Hummingbird Bakery recipe that was a big hit among my friends!

What you need (12 servings):
 225g peeled and finely grated carrots
1 tbsp peeled and grated root ginger (or store-bought ginger paste)
40ml buttermilk
1 1/2 large eggs (I scrambled 2 eggs in a bowl and used approx. 3/4 of the mixture)
1/2 tsp vanilla essence
175 ml vegetable oil
210g caster sugar
250g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
40g pecans, roasted and chopped (optional)

150g icing sugar, sifted
25g unsalted butter, at room temperature
60g cream cheese, cold

Pre-heat the oven to 170C and line a square cake tin with baking parchment.
Mix together the carrots, root ginger, buttermilk, eggs, vanilla essence, vegetable oil and sugar in a mixer until all the ingredients are well-combined.
Sift together the flour, baking powder, bicarbonate of soda, salt and spices, then slowly beat into the carrot mixture. Stir in the chopped pecans, if using, and mix the cake batter until it's smooth and even.
Pour the batter in the cake tin and bake for approx. 30 mins.
Meanwhile, beat the icing sugar and butter together using an electric whisk or freestanding mixer on medium-slow speed until the mixture comes together and is well-mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed and continue beating for at least 5 mins. until the mixture is light and fluffy. (Do not overbeat as the frosting can become runny).

After the cake has completely cooled, cover the top with frosting. Cut the cake into 12 squares and serve.


NOTE:
- the cake recipe is from 'Cake Days', the cream cheese frosting recipe is from 'The Hummingbird Bakery Cookbook' (both books are listed in the sidebar on the right!).
I halved the quantities of the original recipes to make a square 24cmx24cm cake.

Cheesecake

It's unbelievable how many cheesecake recipes are out there. I won't claim this one is the best, but it sure is pretty darn good ;-) I got it from a colleague, who even translated it for me from Spanish.

Here's what you need:
250g ricotta
250g mascarpone
1 dl milk
120g sugar
170g butter
75g flour
1 egg
1/2 box Digestive biscuits, crumbled
4 tbs brown sugar
1 tsp grated lemon peel and/or seeds from a fresh vanilla pod (optional)


Beat together 120g butter, egg and sugar in a bowl until the mixture is smooth. Add milk, ricotta, mascarpone and flour and stir until there are no lumps left. Add grated lemon peel and/or fresh vanilla seeds if desired.
Grease a springform pan. Melt 50g butter in a pan and stir in the biscuit crumbs and brown sugar, until the mixture forms a ball and all butter has been absorbed. Flatten the ball in the springform pan for the cheesecake base.
Pour in the cheese mixture and bake for approx. 45 mins at 180C (a toothpick should come out clean when done).  Once cooled, spread strawberry jam or melted chocolate on top, or serve as is.

Try this:
- add cocoa powder to the cheese mixture for a chocolate cheesecake. You could also use chocolate biscuits for the base.
- use candy biscuits (such as Bastogne) for the base.

Black Forest muffins

A variation of this recipe that my dad and I came up with recently while discussing baking... (he's a closet chef disguised as a docker :-) )

What you need (12 muffins):

225g self-rising flour
1,5 tsp baking powder
125g caster sugar
4 tbsp cocoa powder
50g dark chocolate sprinkles (or a chopped up piece of dark chocolate)
1 egg
225ml milk
75g butter, melted
approx. 100g stoned cherries from a jar, drained and roughly chopped
pinch of salt
2 tbsp cherry jam or jelly


Pre-heat the oven at 220C (200C fan oven). Grease a muffin tin or line with cupcake liners.
Sift the flour with the baking powder, sugar, cocoa powder, and salt, stir in the chocolate sprinkles and make a dip in the middle.
In another bowl, beat the egg with a fork and stir in the milk and melted butter. Pour into the dip of the dry mixture, add the chopped cherries as well and mix the batter with a fork until just mixed.
Spoon the batter into the muffin tin and bake for approx. 20 mins. Let cool for a few mins, take the muffins out of the tin and let them cool on a wire rack.
Melt the jam (or jelly) in the microwave or on the stove. Brush some melted jam on top of each muffin and let cool completely before serving.

If you want to go all-out, add some kirsch (real or flavouring) to the batter and serve the muffins with some whipped cream.

Pumpkin bread

What do you do when you have a fresh pumpkin in your veggie box that you don't know what to do with? You bake a cake of course!


What you need:

250 g pumpkin puree *

2 eggs

120 ml vegetable oil

80 ml water

250 g white sugar

220 g selfraising flour

5 g baking soda

1 tsp salt

4 g pumpkin spices or 'koekkruiden' **

Preheat the oven at 175C (160C circulation oven).

Mix the pureed pumpkin with the oil, water, eggs and sugar in a large bowl. In a separate bowl, mix the flour, spices, salt and baking soda.

Add the flour mixture to the pumpkin mixture and stir with a spoon until all the flour is incorporated (don't overbeat!).

Pour the batter into a greased loaf pan and bake in the oven for 60-70 mins (until an inserted knive comes out clean)

* I used fresh pumpkin, but you could also use canned pumpkin.

Clean the pumkin (remove seeds & skin), cut into chunks and boil for approx. 20 mins in water. Drain the pumkin, let it cool with the lid off the pan and mash into a puree. You can freeze leftover puree for your next baking endeavours :)

** In the US, you can buy ready-made pumpkin spice mix (e.g. Pumpkin Pie Spice by McCormick). In the Netherlands, you can buy ready-mixed spices named 'koekkruiden' or 'speculaaskruiden' (Silvo or Verstegen are well-known brands. Grocery stores especially stock up around November/December for the holiday season). Or make your own mixture with 1 part ground cinnamon, 2 parts ground nutmeg, 1/2 part ground cloves and 1/5 part ground ginger.

Recipe based on this recipe on allrecipes.com.

Blueberry lemon bread

What you need:

145 g fresh blueberries, rinsed and drained

2 tsp flour

75 g butter, softened

200 g caster sugar

2 eggs

2 tsp grated lemon zest *

190 g self-raising flour

1 tsp salt

120 ml milk

Preheat oven to 175C (160C circulation oven). Lightly grease a loaf pan.

Mix the blueberries in 2 teaspoons flour (this will prevent the blueberries from sinking to the bottom), remove the excess flour and set aside.
In a large bowl, cream together butter and sugar with a handmixer  until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest.
In a separate bowl combine flour, baking powder and salt.
Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries.
Pour batter into prepared loaf pan and bake in preheated oven for 50-60 mins, until a knife inserted into center of the loaf comes out clean. Allow bread to cool for 10 minutes before removing from pan.

* I used store-bought lemon zest and added a few drops of lemon extract (both Dr Oetker).

No fresh blueberries on hand or want to make this cake out of season? Use frozen blueberries instead!

Note: while the cake tasted really nice, it did not rise as much as I anticipated. Next time, I may add some bicarbonate of soda.

Based on this recipe on allrecipes.com.

Lemon yoghurt cake

I had some left-over Greek yoghurt, so I googled a recipe for a yoghurt cake.
The texture of the cake was soft and velvety and my co-workers, who happily assume the role of guinea pigs for all my baking endeavors, gave it a big thumbs up.

Apparently, it's a recipe from "Mary Berry's Ultimate Cake Book", but I found it on a Dutch recipe site.

What you need (1 loaf):
300g sugar
50g softened butter
3 eggs
225g Greek yoghurt.
zest of 1 lemon
175g self-raising flour, sifted
1/2 tsp salt
1/2 tsp baking powder
1 tbsp vanilla extract

For the lemon glaze:
100g powdered sugar (icing sugar), sifted.
approx. 1 1/2 tbsp of lemon juice

Preperations:
Preheat the oven at 170ºC. Grease the baking tin or line it with baking parchment.
Wash the lemon to remove any wax, zest the lemon in a small bowl and set aside. Squeeze the lemon juice in another small bowl and set aside.
Take a large bowl and wipe the inside with a bit of lemon juice to make it completely grease-free.
Separate the eggs: put the egg whites in the grease-free bowl and the egg yolks in another large bowl.
Beat the egg whites until it forms soft peaks.

Add sugar, vanilla, salt and butter to the egg yolks and beat until it's a soft, fluffy mixture.
Stir in the yoghurt and lemon zest. With a wooden spoon, stir in the sifted flour and baking powder (be careful not to remove all air from the mixture). Carefully fold in the beaten egg whites.
Pour the batter into the cake tin and bake for 1 - 1 1/4 hrs until an inserted knife comes out clean.
Let the cake cool for a few minutes, take it out of the tin and leave it to cool completely on a wire rack.
Once the cake has cooled, make the glaze by stirring the lemon juice through the icing sugar. Pour the glaze over the cake and spread evenly over the surface. The glaze will harden in the fridge.

The cake should be stored in the fridge and can be kept for up to a week (but I doubt it will make it that long...)

Observations/alterations:
- I used caster sugar
- I used margarine i/o butter
- I used 1 sachet (8g) vanilla sugar i/o vanilla extract
- I have a fan oven so I lowered the baking temperature to 160ºC (next time, I may even lower it a bit more to 155ºC so the cake will rise more evenly).
- I didn't have a sieve at hand, so I didn't sift the flour - maybe that's why one side of the cake slightly collapsed??
- you could use grated orange peel and orange juice or grated lime peel and lime juice for a different flavour.

Apple and plum cake

Really simple to make and absolutely delicious.

What you need (6-8 servings):
120g sugar
120g butter
2 eggs
120g self-rising flour
1 tsp cinnamon
2 apples, peeled, cored and quartered
160g plums, halved, stones removed
pinch of salt

Pre-heat the oven at 190C. Beat together the butter and sugar until creamy, then mix in the eggs. Fold in flour, cinnamon and salt. Arrange the fruit in a greased oven dish and spread the batter on top. Bake for 30-40 mins until golden brown. Let the cake cool before serving.

Try this:
- omit the cinnamon, add cocoa powder to the batter and replace the fruit with peeled, cored and quartered pears.
- use apples only.
- cut the fruit into small pieces, fold through the batter and scoop the mixture into a muffin tin. Bake for approx. 30 mins.

Rhubarb pie

Even people who say they don't like rhubarb, will change their mind after tasting this pie...

What you need (24cm pie, 8 slices):
1-1,5 jar rhubarb compote or home-made rhubarb compote
90g crystal sugar
80g white almonds, ground
175g self-rising flour
170g cold butter in cubes
Butter to grease the pie dish
1 egg
1 package of vanilla sugar
1,5 tbsp custard powder
3 tbsp oatmeal
4 tbsp flour
3 tbsp light brown caster sugar



Grease the pie dish. Knead the crystal sugar, ground almonds, self-rising flour, vanilla sugar, 120g butter and the egg into a dough. Roll out and transfer to a 24cm round pie dish. Sprinkle the custard powder onto the dough using a tea strainer and pour in the rhubarb compote.
In a separate bowl, use your fingertips to make a crumble of the oatmeal, flour, caster sugar and remaining butter. Sprinkle on top of the rhubarb. Put the pie into the fridge for approx. 20 mins.
Pre-heat the oven at 180C. Bake the pie for approx. 50mins until the crust is nice and golden.

Lemon curd cupcakes

What you need (12 cupcakes):
200g self-rising flour
200g white caster sugar
200g butter (room temperature)
4 eggs
1 package of vanilla sugar
a few drops of lemon essence
pinch of salt
lemon curd




Sift the caster sugar with the vanilla sugar and beat in the butter until creamy. Mix the eggs with the lemon essence and salt and beat into the butter mixture. Sift the flour into the bowl and beat until well-mixed. Pre-heat the oven at 160C and line a muffin tin with cupcake liners. Spoon the batter into the liners and top each cupcake with a teaspoon of lemon curd.




Bake the cupcakes for approx. 30 mins. (the lemon curd will sink into the middle of each cupcake). Let them cool briefly and take them out of the tin. Let them cool completely on a wire rack.

Triple chocolate muffins

Chocolate. A LOT of chocolate. Need I say more??

What you need (12 muffins):
225g self-rising flour
1,5 tsp baking powder
125g light brown caster sugar
4 tbsp cocoa powder
50g extra dark chocolate sprinkles
50g white chocolate sprinkles
60ml unsweetened apple sauce
225ml non-dairy milk
75g unsalted vegan margarine or odourless coconut oil, melted
pinch of salt

Pre-heat the oven at 220°C. Grease a muffin tin or line with cupcake liners.
Sift the flour with the baking powder, sugar, cocoa powder and salt. Stir in the chocolate sprinkles and make a dip in the middle.
In another bowl, stir together the apple sauce, milk and melted margarine/coconut oil. Pour into the dip of the dry mixture and mix with a fork until just mixed. Spoon the batter into the muffin tin and bake for approx. 20 mins. Let cool for a few mins,, take the muffins out of the tin and let them cool completely on a wire rack.

[Adapted from the 'Cakejes, muffins en minitaartjes'-cookbook published by AH]

The Hummingbird Bakery's Banana Loaf Vegan Copycat Recipe

What can I say?? To. Die. For.
Great way to use those overripe bananas that are sitting in your fruit bowl too...

What you need:
270g soft light brown sugar
120ml unsweetened apple sauce
200g peeled bananas, mashed
280g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
pinch of salt
140g unsalted vegan margarine (suitable for baking) or coconut oil, melted

A 23 x 13-cm loaf tin, greased and dusted with flour

Preheat the oven to 170C/325F/Gas 3.

Beat together the sugar and apple sauce in a bowl until well incorporated. Beat in the mashed bananas.

In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt, then add it to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the sugar mixture. Pour in the melted margarine and beat until all the ingredients are well mixed.

Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.

Makes 8-10 slices, ca. 15-20 cupcakes (bake 30mins) or approx. 30 mini cupcakes (bake 20-25mins)


[adapted from the Hummingbird Bakery Cookbook]

Grandma's poundcake

What you need (1 loaf)
- 200g self-raising flour
- 200g white caster sugar
- 200g butter (room temperature)
- 4 eggs
- 1 packet vanilla sugar
- pinch of salt

Cream the sugar and butter with a handmixer. Add 1 egg at time and mix until incorporated before adding the next egg. Sift the flower, salt and vanilla sugar in a separate bowl and gradually add to the butter mixture. Mix at high speed until the batter looks white and creamy.
Preheat the oven at 200C. Grease a loaf tin and pour in the mixture. Bake for approx. 60mins, until an inserted knife comes out clean.

Or try this:
- make cupcakes instead of a loaf. Bake for approx. 30 mins.
- mix cocoa powder through (half) the batter to make a chocolate or marble loaf.
- top the batter with apple slices mixed with cinnamon.