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
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 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.
