Apple Fritter Loaf is beyond moist and oh so good! A delicious twist on the classic apple fritter, transforming it into a soft and moist loaf that’s perfect for any occasion. This cake is loaded with layers of tender, cinnamon-spiced apples and a rich, buttery batter, creating a delightful contrast of flavors and textures.
– 1/4 cup brown sugar
– 1 to 2 tsp cinnamon
– 3 to 4 Granny Smith apples
– 1 & 1/2 cup flour
– 1 & 3/4 tsp baking powder
– Pinch of salt
– 1/2 cup softened butter
– 1/2 cup granulated sugar
– 2 eggs
– 1 & 1/2 tsp vanilla
– 1/2 cup milk
– 3 TBSP powdered sugar
– 1 & 1/2 TBSP milk
Prepare icing by mixing 3TBSP powdered sugar with 1 1/2 TBSP milk. Set aside
Preheat oven to 350 degrees. Line 9×5” loaf pan with parchment paper.
Peel and cube apples. Mix 1/4 cup brown sugar and 1-2 tsp cinnamon and coat apples with it.
Prepare flour by mixing 1 1/2 cup flour with 1 3/4 tsp baking powder and salt.
In a mixer with paddle attachment mix 1/2 cup softened butter with 1/2 cup granulated sugar until fluffy and pale.
Add 2 eggs and 1 1/2 tsp vanilla. Mix until combined.
Add 1/2 milk.
Slowly/partially add flour mixture
Pour half of the batter into the lined loaf pan, add half of the apples on top, then put the reminder of the batter and top it with the rest of the apples.
Bake for about 60 to 80 min until toothpick inserted in the middle comes out clean.
Pour icing on top.
Cool off on wire rack. If stored in fridge, then take it out at least 20 min prior or warm the slice up in the oven.
