Cinnamon Apple Loaf (Print Version)
# Ingredients:
→ Filling/Topping
01 -
1 1/2 teaspoons cinnamon, ground
02 -
Half a cup of packed light brown sugar
03 -
Optional: a dash of ground nutmeg
→ Cake
04 -
Half a cup of sugar
05 -
Half a cup of unsalted butter, melted and cooled off
06 -
Half a cup of room-temperature sour cream
07 -
2 large eggs at room temperature
08 -
2 tablespoons of milk, also at room temp
09 -
1 teaspoon vanilla
10 -
1 1/2 cups flour for all purposes
11 -
1 teaspoon baking powder
12 -
1/2 teaspoon baking soda
13 -
1/4 teaspoon salt
14 -
1 Granny Smith apple, diced into cubes about half an inch, after peeling and coring
→ Glaze
15 -
1/3 cup powdered sugar, sifted first
16 -
1–2 teaspoons of warm water
# Instructions:
01 -
Heat up your oven to 350˚F (175˚C). Line your loaf pan with parchment paper and set it aside for later.
02 -
Grab a small bowl, add the cinnamon, nutmeg, and brown sugar, and give them a good mix. Leave it aside for now.
03 -
In a big bowl, combine butter, vanilla, milk, eggs, sour cream, and sugar. Use a hand or electric mixer to blend until well-mixed. Separately, whisk salt, flour, baking soda, and baking powder in another bowl. Add the dry mix to the wet one, stir gently, and stop once it all comes together. Don't overdo the mixing.
04 -
Peel and core your apple, then dice it into small cubes about half an inch. Hold back a few of those diced bits for later as a topping.
05 -
Pour half your cake batter into the loaf pan and gently flatten it out. Sprinkle over half the cinnamon sugar mix and swirl it lightly with a knife. Repeat this with the leftover batter, reserved apple chunks, and the rest of the sugar mix. Swirl the top lightly again, using the knife.
06 -
Place your pan in the oven and bake for somewhere between 50-55 minutes, or until a toothpick poked into the center comes out clean. Let it cool on a rack for about 10-20 minutes.
07 -
Mix sifted powdered sugar with warm water in a small bowl. Stir till smooth and you've got the glaze texture you like. Pour or drizzle over the loaf once it's cooled.
08 -
Leave the glaze for 5–10 minutes to harden a bit before slicing and serving.
# Notes:
01 -
Make sure all ingredients, especially the butter, eggs, and sour cream, are at room temperature for a smoother batter.
02 -
Swirling the cinnamon sugar into the batter makes that wonderful cinnamon swirl design inside.