Ingredients: Filling/Topping
- 1/2 cup lightly packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- A pinch of ground nutmeg (optional)
Cake
- 1/2 cup granulated sugar
- 1/2 cup melted and cooled unsalted butter
- 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 sifted icing sugar
- 1–2 teaspoons hot water
Preparation:
- 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 nutmeg. Mix well and set aside.
- Make the cake: In a large bowl, mix together sugar, melted butter, sour cream, eggs, milk, and vanilla extract until smooth. Set aside.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Mix well.
- Add the dry ingredients to the wet ingredients and mix until just combined (avoid overmixing).
- Peel, core, and chop the Granny Smith apple into 1/2-inch cubes.
- Add all but a handful of the chopped apples to the batter and fold them in.
- Pour half of the batter into the prepared loaf pan and smooth 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 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.
- Allow the bread to cool on a wire rack for 10-20 minutes.
- Meanwhile, prepare the glaze: In a bowl, whisk the sifted icing sugar with hot water until you achieve the desired consistency. Spoon or drizzle the glaze over the loaf. Allow the glaze to set for 5-10 minutes before slicing.