Apple Fritter-Style Loaf with Vanilla Glaze (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 2 medium baking apples, peeled and chopped
02 - 1/2 cup light brown sugar
03 - 2 teaspoons ground cinnamon
04 - 1 teaspoon ground ginger
05 - 1 large egg, at room temperature
06 - 1/3 cup white granulated sugar
07 - 1/4 cup vegetable oil
08 - 2 teaspoons vanilla extract
09 - 1 cup all-purpose flour
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon kosher salt
12 - 1/4 cup full-fat sour cream, at room temperature
13 - 1 cup powdered sugar, sifted
14 - 1 teaspoon vanilla extract
15 - 3 tablespoons milk
# How to Make It:
01 - Heat oven to 350°F and grease a 9-by-5-inch loaf pan. Toss chopped apples with brown sugar, cinnamon and ginger.
02 - 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.
03 - 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.
04 - Cool fully. Whisk powdered sugar with glaze vanilla and milk added gradually, then drizzle over the loaf.
# Extra Suggestions:
01 - Cut small, similar pieces so the fruit softens before the surrounding batter dries.
02 - A tester can hit a wet apple pocket. Check nearby batter to distinguish fruit moisture from uncooked mixture.