Salt
¼ tsp
Balances the sweetness
Granny Smith apple, peeled & chopped
1 medium
Tart, firm — holds shape when baked
For the Glaze:
Icing sugar (powdered sugar)
⅓ cup
Sifted for smoothness
Hot water
1–2 tsp
Just enough to make it pourable
✅ Optional: Add ½ tsp vanilla or a splash of maple syrup to the glaze.
🥣 Step-by-Step: How to Make This Nostalgic Loaf
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C)
Line a 9×5-inch loaf pan with parchment paper — leave overhang for easy removal
Step 2: Make the Cinnamon-Sugar Filling
In a small bowl, mix:
Brown sugar
Cinnamon
Nutmeg (if using)
Set aside — this will become the swirled heart of the loaf.
Step 3: Make the Batter
In a large bowl, whisk together:
Sugar
Melted butter
Sour cream
Eggs
Milk
Vanilla
In a separate bowl, whisk:
Flour
Baking powder
Baking soda
Salt
Gradually add dry ingredients to wet — mix until just combined
Fold in all but a small handful of chopped apples
Don’t overmix — keep it tender.
Step 4: Assemble the Swirl
Pour half the batter into the loaf pan — spread evenly
Sprinkle with half the cinnamon-sugar mix
Use a knife to swirl gently — don’t overdo it
Add the remaining batter
Top with reserved apples, then remaining cinnamon-sugar
Swirl again — just on the surface
Goal: Ribbons of cinnamon, not blended.
Step 5: Bake to Golden Perfection
Bake 50–55 minutes, until:
A toothpick comes out clean
Top is golden and cracked in places
Center springs back when touched
Cover with foil at 40 mins — prevents over-browning.
Step 6: Cool & Glaze
SEE NEXT PAGE
ADVERTISEMENT
ADVERTISEMENT
