Until the bagel made its way across the San Diego County border from the East Coast and nudged its way into our bread box in the early 1980s, my mother’s breakfast staple was a toasted slice of cinnamon-swirl bread, which she nibbled while sipping her morning coffee and skimming Dave Barry’s latest effort. It was the only personal time we allowed her, however begrudgingly, and the scene is indelibly etched in my mind. As a tribute to Mom, I came up with the apple-cinnamon toastie, now and forever a must-have on the bakery menu. Because it has a great crumb and isn’t too sweet, it’s perfect for toasting and slathering with your favorite spread. Martha Stewart (yes, that one) liked it so much she asked me to teach her to make it. On her show!–Erin McKenna
LC More Enticing Proof Note
Gluten isn’t a requisite ingredient to incite insane cravings for baked goods. More enticing proof than this loaf, a stand-in for cinnamon-swirl bread, was perhaps never known.
Apple-Cinnamon Toastie Recipe
- Quick Glance
- 30 M
- 2 H, 35 M
- Makes 8
- For the roasted apples
- 1 pound Granny Smith apples, peeled, cored, and diced into 1-inch cubes
- 1 pound Pink Lady apples, peeled, cored, and diced into 1-inch cubes
- 1 tablespoon ground cinnamon
- 1/2 cup agave nectar
- 1/4 cup fresh lemon juice
- For the toastie
- 1 cup garbanzo–fava bean flour
- 1 1/4 cups evaporated cane juice, plus more for sprinkling
- 1/2 cup potato starch
- 1/4 cup arrowroot
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
- 1/2 cup coconut oil, plus more for the pan and for brushing
- 1/3 cup homemade applesauce or store-bought unsweetened applesauce
- 2 tablespoons vanilla extract
- 1 1/4 cups hot water
- 1 cup roasted apples
- Make the roasted apples
- 1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- 2. In a medium bowl, toss together the apples, cinnamon, agave nectar, and lemon juice until the apples are completely coated. Spread the mixture over the prepared baking sheet.
- 3. Bake the apples on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes. The apples will be soft. Remove from the oven and let the apples stand for 30 minutes, or until completely cool.
- Make the toastie
- 4. Preheat the oven to 325°F (160°C). Lightly grease a 7 x 4 x 3-inch loaf pan with oil.
- 5. In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, and the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of the hot water to the dry ingredients. Stir until the batter is smooth, then fold in the roasted apples. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup evaporated cane juice, 1 tablespoon cinnamon, and 1/4 cup hot water. Stir until creamy.
- 6. Pour the apple batter into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. Use a teaspoon to swirl the topping into the loaf, moving the spoon up and down. Sprinkle the top with evaporated cane juice. Bake the toastie on the center rack for 25 minutes, remove from the oven, and brush the top with a generous amount of oil. Return to the oven and bake for another 15 minutes, until crunchy and a toothpick inserted in the center comes out clean.
- 7. Let the toastie stand in the pan for 20 minutes, then invert the cake onto a board. Turn right side up and cut and serve warm. Cover the cooled uncut toastie with plastic wrap and store at room temperature for up to 3 days.
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