3/4 cup (170 g) unsalted butter, at room temperature
3/4 cup (180 g) lightly packed brown sugar
1/2 tsp (2.5 ml) vanilla extract
1 large Cortland apple, peeled, cored and cut into 3/4-inch (1.5 cm) dice
In a bowl, place the chocolate.
In another bowl, heat the cream in the microwave oven.
Pour the hot cream over the chocolate. Let melt for 2 minutes. With a spatula, stir until smooth. Refrigerate for about 20 minutes or until the ganache is firm but still malleable.
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm) 6-cup (1.5 litre) loaf pan and line it with a sheet of parchment paper, letting
it hang over both sides.
In a bowl, combine the flour, baking powder and spices.
In another bowl, cream the butter, brown sugar and vanilla with an electric mixer until smooth. Add the eggs, one at a time, and beat until smooth.
At low speed, stir in the dry ingredients. With a spatula,
stir in the diced apple.
Pour two-thirds of the batter into the loaf pan. With a spatula, hollow out a trench in the middle of the cake, pushing the batter slightly up the sides of the pan. Pour the ganache into the trench. Cover the ganache with the remaining batter.
Bake for about 55 minutes or until a toothpick inserted in the centre comes out clean or with just a slight trace of ganache but no lumps.
Let cool completely on a wire rack before removing from