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BAM Cake converter 
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Ingredients:
- 165 g peeled and sliced apples
- 65 g brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 220 g all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 115 g unsalted butter, softened to room temperature
- 150 g sugar
- 2 large eggs, at room temperature
- 80 g unsweetened applesauce, at room temperature
- 1 teaspoon BAM vanilla paste
- 120 ml whole milk, at room temperature
Instructions:
1
Preheat the oven to 180 °C. Spray a 33 x 23 x 5 cm loaf tin with non-stick spray.
2
Mix together the apples, brown sugar and cinnamon.
3
In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Using a hand or stand mixer fitted with a paddle attachment or whisk attachment, beat the butter and sugar together on high speed until the mixture is smooth and creamy, about 2 minutes. Add the eggs and beat on medium speed until just combined.
4
At medium speed, add the applesauce and BAM vanilla paste until combined. Pour the dry ingredients into the wet ingredients, turn the mixer to low speed and slowly add the milk while the mixer is running. Whisk just long enough to combine the ingredients. The dough will be sticky and slightly thick.
5
Pour and spread about 1/2 of the batter on the bottom of the prepared baking tray. Evenly distribute the apples and any remaining cinnamon juice/brown sugar in a bowl over the top. Pour and spread the remaining batter. Using a knife, swirl the pastry around the centre of the baking tray.
6
Bake for 60-75 minutes. At 30 minutes, cover the bread loosely with aluminium foil to prevent the top and sides from browning too much. Remove from the oven and allow the bread to cool completely in a baking tray placed on a wire rack.
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