Apple Cinnamon Swirl Loaf
Apple Cinnamon Swirl Loaf
This Apple Cinnamon Swirl Loaf is a soft, buttery vanilla cake with chunks of juicy apples and a brown sugar and cinnamon swirl throughout. It is the most perfect taste of fall!
Tossing the juicy apples in brown sugar and cinnamon before layering and swirling adds pockets of sweet cinnamon swirl and keeps the batter light and delicious! And don’t forget the sweet maple glaze - this loaf is delicious enough without it, but that hint of maple, in my opinion, is everything!
Perfectly spiced and freshly baked, this Apple Cinnamon Swirl Loaf the ultimate autumn comfort food.
It has a tender crumb and can be served for breakfast, snack or dessert. No judgement here.
Apple Cinnamon Swirl Loaf
Ingredients:
1/3 cup brown sugar
2 teaspoons ground cinnamon, divided
2 Granny Smith apples, peeled and chopped
2/3 cups sugar + 2 tablespoons, divided
1/2 cup butter, softened
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1/2 cup sour cream (or greek yogurt or milk if you don’t have)
Directions:
Preheat oven to 350F. Spray and line a standard 9x5” loaf pan with parchment paper; set aside.
In a small bow, mix together the brown sugar and cinnamon for the cinnamon sugar swirl; set aside.
In a separate medium bowl, toss the chopped apples with the granulated sugar and cinnamon; set aside.
In a large bowl, beat the butter and sugar together.
Beat in the eggs, one at a time. Then add the vanilla extract.
Whisk together the flour, baking powder, and salt in a separate medium bowl, then add to the wet mixture. Beat until well combined. Then, add in the sour cream and continue to beat until the batter is smooth.
Pour half the batter into the prepared loaf pan, then add half of the chopped apple mixture. Sprinkle half of the cinnamon and brown sugar mixture on top of the apple layer.
Pour the rest of the batter over the apple layer, top with remaining chopped apples, and then sprinkle the remaining cinnamon/brown sugar mixture.
Lightly press the apples into the batter and gently swirl the brown sugar mixture through it, using a knife.
Bake at 350F for 50-60 minutes, or until a toothpick inserted into the middle comes out clean and the top is golden brown.
Let the loaf rest in the pan for 15 minutes, then remove and transfer to a wire cooling rack to cool completely.
Whisk the ingredients for the maple glaze together in a small bowl.
Once the loaf is completely cool, drizzle with glaze.
There is no better way to celebrate the month of October than coming home to a house smelling like sweet apples and cinnamon. Please share your comments in you make this recipe. I love to hear if you tried the recipe!