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A small sour-cream batter is layered with cinnamon apples in a loaf pan. Use center doneness rather than assuming a short bake will finish a fruit-heavy loaf.
Ingredients and measurements
- 2 medium baking apples, peeled and chopped
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 large egg, at room temperature
- 1/3 cup white granulated sugar
- 1/4 cup vegetable oil; 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup full-fat sour cream, at room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract; 3 tablespoons milk
Preparation and cooking
- Stage 1
Heat oven to 350°F and grease a 9-by-5-inch loaf pan. Toss chopped apples with brown sugar, cinnamon and ginger.
- Stage 2
Whisk egg, granulated sugar, oil, batter vanilla and sour cream. Whisk flour, baking soda and salt separately, then fold into the wet mixture just until combined.
- Stage 3
Layer half the batter, half the apples, remaining batter and remaining apples. Bake, beginning checks around thirty minutes and continuing until a tester inserted into batter at the center has no raw streaks. Shield the top if it browns first.
- Stage 4
Cool fully. Whisk powdered sugar with glaze vanilla and milk added gradually, then drizzle over the loaf.
Cut small, similar pieces so the fruit softens before the surrounding batter dries.
How small should apples be?
A tester can hit a wet apple pocket. Check nearby batter to distinguish fruit moisture from uncooked mixture.
Why check more than one spot?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- How small should apples be?
Cut small, similar pieces so the fruit softens before the surrounding batter dries.
- Why check more than one spot?
A tester can hit a wet apple pocket. Check nearby batter to distinguish fruit moisture from uncooked mixture.