Apple Fritter Loaf with Cinnamon Glaze recipe

This recipe is shared all over a social media group I’m a part of. Like always, I’ve made some changes and added some things to “make it my own”! It’s even better the next day, after the apples have had time to “mix” their flavors and get more moist.

Apple Fritter Loaf recipe

Ingredients:

• For the Loaf:
  • 1/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
• Apple Goodness:
  • 2 apples, peeled, cored, and diced (Any sort, I like Golden Delicious)
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice (optional)

  The original recipe calls for grating the apples; I would rather chop them. And I added one teaspoon lemon juice to the apples.

• Additional Optional Items:
  • 1/2 cup chopped nuts (optional)
  • 1/2 cup chopped Craisins (optional)
• For the Glaze:
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1-3 tablespoons milk or cream (Depending on thickness of glaze wanted)
  • 1/4 teaspoon lemon zest or lemon juice (optional, to cut sweetness)

Directions:

1. Preheat oven to 350 degrees. Spray a 9×5 inch loaf pan with non-stick spray. Cut a piece of parchment paper to fit the bottom of the pan, and spray this paper with non-stick spray as well.
2. In a bowl, mix the cinnamon and brown sugar together. Set aside.
3. In another medium-sized bowl, beat the granulated sugar and butter together using an electric mixer until smooth and creamy.
4. Beat in the eggs, one at a time, until well blended; then add in the vanilla extract.
5. Combine and whisk the flour and baking powder together in another bowl. Add this mixture to the creamed butter mixture and stir until blended.
6. Mix the milk into the batter until smooth. (The batter will be thick.)
7. Pour half the batter into the prepared loaf pan. Add half of the apples and half of the brown sugar/cinnamon mixture on top.
8. Lightly pat the apple mixture into the batter. (I used the back side of a small rubber spatula.)
9. Pour the remaining batter over the apple layer, and top with the remaining apples and brown sugar/cinnamon mixture.
10. Lightly pat the apples into the batter, and swirl the brown sugar mixture through the apples using a knife or spoon.
11. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60-75 minutes. The exact time may vary depending on the dish or pan you use.
12. Allow the loaf to cool in the pan for 10 full minutes before turning it out and peeling off the parchment from the bottom. Let the cake cool for a good 30 minutes on a rack.

For the Glaze:

1. To make the glaze, mix the powdered sugar, vanilla, and milk or cream together until well mixed. Drizzle over the cooled cake.