Ingredients:
Filling/Topping:
1/2 cup light brown sugar, lightly packed
1 1/2 teaspoons ground cinnamon
a pinch of ground nutmeg (optional)
Cake:
1/2 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 large eggs, at room temperature
2 tablespoons milk, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 Granny Smith apple
Glaze:
1/3 cup icing sugar, sifted
1-2 teaspoons hot water
Instructions:
Preheat the oven to 350°F (175°C).Place parchment paper into a loaf pan and reserve.
In a small bowl, combine the brown sugar, cinnamon, and nutmeg for the filling/topping. Mix well and set it aside.
In a large bowl, combine the granulated sugar, melted butter, sour cream, eggs, milk, and vanilla extract for the cake. Mix by hand or use an electric mixer until the ingredients are combined and smooth. Set aside.
Mix the flour, baking soda, baking powder, and salt together in a another basin. Toss to blend.
Mixing until just mixed, add the dry ingredients to the wet ones. Don’t whisk the batter too much.
Cut the Granny Smith apple into 1/2-inch cubes after peeling and cored.
Fold in all of the diced apples (except from a small handful) into the batter.
Pour half of the batter into the prepared loaf pan and smooth it out into a single layer.
Sprinkle half of the cinnamon sugar filling over the batter and smooth it out. Cut swirls in the batter using a flat butter knife.
Top with the remaining batter and smooth it out into a single layer. Add the reserved handful of apples and sprinkle the rest of the cinnamon sugar mixture. Swirl the batter around with the butter knife.
After inserting a toothpick in the center, bake for 50–55 minutes, or until it comes out clean.
On a wire rack, let the bread cool for ten to twenty minutes.
While the bread is cooling, prepare the glaze. Add the sifted icing sugar to a bowl and whisk in hot water until you reach the desired consistency.
Drizzle or spoon the glaze over the loaf’s top. Before slicing, let the glaze set for five to ten minutes.
Enjoy your delicious Cinnamon Swirl Apple Fritter Bread!