1 2/3 cup flour
2/3 cup sugar
¾ cup shredded Granny Smith apple (skin on)
2 eggs, at room temperature
5 tablespoons butter, at room temperature
3 tablespoons key lime juice*
2 tablespoons milk
1 tablespoon key lime zest
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Preheat oven to 350. Grease and flour or spray (with baking spray with flour) 1 9x5x3 loaf pan. In a medium mixing bowl, combine sugar, zest, lime juice, egg and butter until fluffy. Add the milk and apple, mix until thoroughly incorporated. Add flour, baking soda, baking powder, and salt. Mix thoroughly. The batter will be lumpy from the apple. Pour into prepared loaf pan. Bake 30-45** minutes or until a toothpick inserted into the center comes out clean. Cool in pan about 5 minutes then invert to a wire rack. Slice and serve when cooled to your liking.
*”regular” lime juce and zest would work just as well.
**It really depends on how moist your apple is, the juicer the apple, the longer it will take the bake. If it takes a really long time (over 45 minutes) or starts to get really brown on the edges while still raw in the middle, drop the temperature down to 300 and continue to bake.
Why key lime and apple you might ask. Why not key lime and something more tropical? The truth is I needed to make something to use up the key limes I had left over from making the coconut key lime pie
. We are leaving tonight to go to NYC for weekend to attend the Renegade Craft Fair and I just knew the limes would go bad while we were away. I had one apple left in the fruit bowl so I used that up too. That being said, it really is a good combination, I was pleased with how well the flavors of the tart key limes and the tart apple complemented each other. As a bonus this recipe also came together very quickly. I was shredding the apple while I was creaming the butter and sugar (yay stand mixers!) and was able to get the whole thing in the oven in about 12 minutes. I plan on wrapping the rest up and taking it with us for tomorrow’s breakfast.