Pella 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.
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
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 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.
Per serving: 235 cal., 11 g total fat (5 g sat. fat), 47 mg chol., 213 mg
sodium, 32 g carbo., 1 g fiber, and 3 g pro. Dietary exchanges: 2 other
carbohydrate, 2 fat.
*Test Kitchen Tip: To make 1/4 cup sour milk, place 3/4 teaspoon lemon juice or
vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid;
stir. Let the mixture stand for 5 minutes before using it.