I am having some major 'dog-owner' problems. Shedding, seriously what's with all the hair. I grew up with a rather fat lurcher as my pal and I don't remember half as much hair all over the place.
Yet here we are in the midst of the summer, which curiously resembles the winter except the rain is warm rather than bitingly cold, and our wee dog has started shedding like no mans business.
It's extreme! I brush him everyday and come away with 2 or 3 handfuls of hair. Yes every single day. I'm surprised he hasn't started to go bald or started to look like he's suffering from some sort of doggy like alopecia.
I understand he is a mongrel but I was under the impression he was a cross between a Westie and a Jack Russel - that 's what he blatantly looks like and neither of those breeds shed like he is. Someone must have shoved a few Old English Sheepdog genes in there. I honestly believe I could have stuffed a good 4 or 5 pillows by now.
I wouldn't mind so much but if I don't sweep/hoover every inch of the house 2 times a day I get little hair balls gathering in the corner. It can't be natural. At this stage I'm wishing I was one of those non-dog lovers who instead opt for the company of a goldfish, or a hamster, or a pet rock. Anything that retains it's hair or doesn't have any at all.
But we love our pooch too much to get rid of him purely based on the fact that he seem determined to turn our floors into a rather large collection of hair stuffed mattresses. Bless him, maybe he thinks he's doing us a favour. Sparing us the foot pain of having to walk constantly on wooden floors.
So on pondering what's going on in our snuggly little mutts head as he drops a new coat on my living room floor every morning I baked. Hair free of course.
I know it's summer and the combination of apple and cinnamon are more autumn 'in front of the fire' flavours but this loaf cake was way to delicious to put of sharing with you.
The cake itself was so tender that even after cooling I had to be ever so gentle to cut a perfectly clean slice and with the sweetness of the apple and the spicy, warm hit of the sweet cinnamon its a winner.
Plus it looks pretty cute as well.
For the Cake:
75g / 1/3 Cup Butter
1 Tbsp Vegetable Oil
150g / 3/4 Cup Caster Sugar
3 Medium Eggs
1 Tsp Vanilla Extract
1 Apple / 1 Cup, Chopped
190g / 1 1/2 Cup Plain Flour
1 1/2 Tsp Baking Powder
1/4 Tsp Salt
50ml Whole Milk
For the Swirl:
25g / 2 Tbsp Dark Brown Sugar
1 Tsp Ground Cinnamon
Butter and Line a medium sized loaf tin and preheat your oven to 170c / 340f.
In a large mixing bowl beat together the butter, oil and caster sugar until light and fluffy then add in your eggs one at a time until well combined.
Then add in your vanilla extract, your chopped apple and the whole milk.
Sift in all the dry ingredients and gently fold them into the wet mixture until just combined, don't over mix it or it will become tough as it bakes.
In a small container mix together the brown sugar and cinnamon.
Spoon in 1/3 of the cake batter and spread it evenly along the bottom of the tin, then sprinkle over half of the sugar/cinnamon mixture. Continue this method until you cover it all with the final 1/3 of the cake batter.
Don't fret if it doesn't look that pretty or even, it'll look pretty once it has baked.
Then pop the cake into the oven and bake it for 40-45 minutes or until a skewer inserted into the centre comes out clean and it is a beautiful golden brown colour on top.
Remove it from the tin and allow it to cool completely on a wire cooling rack.