Ingredients:

  • 2 cups Granny Smith apples, peeled and chopped into 1/2-inch cubes
  • 1/3 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated white sugar
  • 2 large eggs
  • 1.5 tsp pure vanilla extract
  • 1/2 cup full-fat sour cream
  • 1.5 cups all-purpose flour
  • 1.75 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup powdered sugar
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla extract

Instructions:

  1. In a small mixing bowl, toss the chopped apples with brown sugar and cinnamon. Allow the mixture to macerate for 10 minutes to create a natural syrup.
  2. In a large bowl, cream the softened unsalted butter and granulated sugar together using a whisk or hand mixer until the mixture is pale and aerated.
  3. Beat in the eggs one at a time, followed by 1.5 teaspoons of vanilla extract and the sour cream, mixing until fully emulsified.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gently fold the dry ingredients into the wet batter using a silicone spatula until just combined.
  5. Prepare a 9x5-inch loaf pan with parchment paper. Pour half of the batter into the pan, then top with half of the macerated apple mixture. Pour the remaining batter over the apples and top with the final layer of apples and syrup.
  6. Bake in a preheated oven at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and allow the bread to rest in the pan for 15 minutes to finish carry-over cooking.
  8. Whisk together the powdered sugar, heavy cream, and 1/2 teaspoon vanilla extract. Drizzle over the warm loaf before slicing.