Dutch apple walnut loaf

  (Glenn Koenig / Los Angeles Times / April 26, 2013)


Dear SOS: Every summer, we vacation at Twin Lakes near Bridgeport, Calif., in the Eastern Sierra. The 1881 Coffee Cafe, in a historic 1881 house, has the most incredible baked goods. We recently had an apple walnut loaf with a crusty cinnamon topping — absolutely delicious. Do you think you could obtain the recipe?

Nancy Dworzak


Dear Nancy: We were smitten with this loaf even before it came out of the oven, the scents of cinnamon and apple perfuming the kitchen as it baked. Cooled, the wonderfully crumbly topping revealed a light and fluffy loaf, almost cake-like in texture. It's only slightly sweet with a gentle tang from buttermilk, and with little chunks of apple and walnut suspended throughout. Paired with a good cup of coffee, it makes a perfect start to the day.

1881 Coffee Cafe's Dutch apple walnut loaf

Total time: 1 hour, 20 minutes

Servings: 8 to 10

Note: Adapted from 1881 Coffee Cafe in Bridgeport, Calif. This recipe requires a 9-by-5-by-3-inch loaf dish.


1/4 cup sugar

1/4 cup flour

2 teaspoons cinnamon

1/4 cup (1/2 stick) cold butter, cut into 1/2 inch pieces

In a medium bowl, whisk together the sugar, flour and cinnamon. Cut in the cold butter until the mixture becomes crumbly. Set aside.

Loaf and assembly

1/2 cup (1 stick) butter softened

1 cup sugar

2 eggs