Ingredients:

  • 2 cups Granny Smith or Honeycrisp apples, peeled and diced into 1/4-inch cubes (300g)
  • 1/3 cup brown sugar, packed (65g)
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour, spooned and leveled (190g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (113g)
  • 2/3 cup granulated sugar (135g)
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup full-fat sour cream (120g)
  • 1/2 cup powdered sugar (60g)
  • 2 tablespoons milk or heavy cream
  • 1/4 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, toss diced apples with brown sugar and cinnamon. Set aside to macerate and create a syrup.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Using a hand mixer or stand mixer, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the 1.5 teaspoons of vanilla extract.
  5. Stir the dry ingredients into the butter mixture until just combined. Gently fold in the sour cream until the batter is smooth. Do not overmix.
  6. Pour half of the batter into the prepared loaf pan. Layer half of the apple mixture evenly over the batter. Pour the remaining batter over the apples and top with the remaining apple mixture. Lightly press apples into the batter with a spoon to ensure even distribution.
  7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Whisk powdered sugar, milk, and 1/4 teaspoon vanilla. Apply half the glaze while the bread is still warm. Apply the remaining glaze once the bread has cooled completely to create a crackle finish.