CINNAMON SWIRL APPLE FRITTER BREAD
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
How To Make Cinnamon Swirl Apple Fritter Bread:
Preheat the oven to 350˚F. Line a loaf pan with parchment paper and set aside.
Prepare the filling/topping. In a small bowl, combine brown sugar, cinnamon, and optional nutmeg. Mix to combine and set aside.
Create the cake batter. In a large bowl, combine sugar, melted butter, sour cream, eggs, milk, and vanilla extract. Mix by hand or use an electric mixer until ingredients are well combined and smooth. Set aside.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Mix to combine.
Add the dry ingredients to the wet ingredients, mixing until just combined (avoid overmixing).
Peel, core, and chop the Granny Smith apple into 1/2-inch cubes.
Fold all but a handful of the chopped apples into the batter.
Pour half of the batter into the prepared loaf pan, spreading it into a single layer.
Add half of the cinnamon sugar filling on top and smooth it out. Use a flat butter knife to create swirls through the batter.
Top with the remaining batter, smoothing it out into a single layer. Add the reserved handful of apples and the rest of the cinnamon sugar mixture. Again, use the butter knife to create swirls through the batter.
Bake in the oven for 50-55 minutes or until a toothpick inserted in the middle comes out clean.
Let the bread cool on a wire rack for 10-20 minutes.
While cooling, prepare the glaze. Whisk sifted icing sugar with hot water until the desired consistency is reached. Spoon or drizzle the glaze over the top of the loaf. Allow the glaze to set for 5-10 minutes before slicing.
