All-purpose flour– for this recipe you don’t need bread or cake flour, just regular, all-purpose flour. But, make sure to measure flour correctly. Do not scoop the flour out of the container. Using a spoon scoop the flour into the measuring cup. And do not pack the flour down or tap the measuring cup or you end up with too much flour and dry bread/topping. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top.
Sugar-for the bread dough in this recipe as well as my Apple Cinnamon Bread, use granulated sugar, not brown sugar. Brown sugar mixed into the dough would result in a dense, heavier texture. Brown sugar is used only for topping and sprinkling over the apple layer.
Eggs– give texture and flavor
Milk– Nondairy or low is OK, but whole milk provides great flavor and texture.
Butter-for rich flavor, both in bread dough and crisp topping.
And just a few more ingredients for the cheesecake filling, topping, and glaze
Filling: in addition to eggs, flour, and sugar, for the filling, you’ll need cream cheese and apples.
Crisp topping: a simple mixture of flour, quick-cooking oats, brown sugar, cinnamon and nutmeg, mixed with melted butter
Glaze: powdered sugar, vanilla extract, milk or crème
When a recipe calls for apples, the most common question is “which are the best apples for baking?” It’s best to use firmer apples that keep their structure without turning into mush.
You can use Granny Smith, Golden Delicious, Honey Crisp, Fuji, Gala, or Pink Lady. Since this recipe uses only two apples, so use what you have on hand.
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