Ingredients
For the Spiced Swirl (doubled for layered effect):
½ cup (100 g) light brown sugar, lightly packed
1½ tsp ground cinnamon (Ceylon for floral notes, Cassia for bold warmth)
Pinch of freshly grated nutmeg (optional but highly recommended—adds depth)
For the Batter:
½ cup (100 g) granulated sugar
½ cup (113 g) unsalted butter, melted and cooled slightly
½ cup (120 g) full-fat sour cream, room temp
2 large eggs, room temp
2 Tbsp whole milk, room temp
1 tsp pure vanilla extract
1½ cups (190 g) all-purpose flour, spooned and leveled
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
1 medium Granny Smith apple (~200 g), peeled, cored, diced into ¼-inch cubes (smaller than specified—ensures even distribution and prevents sinking)
For the Glaze:
⅓ cup (40 g) powdered sugar, sifted
1–2 tsp hot water (or apple cider for tang)
Optional: ¼ tsp vanilla extract or pinch of cinnamon
Step-by-Step Instructions
Prep & preheat: Position rack in center. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang on long sides for easy removal. Do not grease.
Make swirl mix: In a small bowl, combine brown sugar, cinnamon, and nutmeg. Set aside.
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