Apple Fritter Bread
“Butter should sigh, not scream.”
Beat butter + sugar until pale yellow (5 mins minimum). Critical: Scrape bowl every 60 sec—no yellow streaks!
Add eggs one at a time → beat 15 sec between each (overmixing = tough crumb).
Rest 5 mins (lets air bubbles settle). Nana’s rule: “Patience is the soul of the crumb.”
3. Mix the Batter (The Soul)
“Stir like you’re rocking a baby—gentle and slow.”
Whisk flour + baking soda + salt → sift twice.
Alternate flour + sour cream in 3 flour / 2 sour cream additions (start/end with flour).
Fold in vanilla → 3 strokes only (overmixing = tunneling disaster).
Critical: Do not add apples yet—layering prevents sinking.
4. Layer with Reverence (The Grand Finale)
“Loaf is born in layers—never rush the stack.”
Grease pan with bacon fat (not butter—butter burns). Line with parchment “sling” (overhang edges).
Pour ½ batter → spread gently → top with ½ apples (press lightly).
Add remaining batter → top with remaining apples (no pressing—creates “crown”).
Do not overfill—this is non-negotiable (needs room for rise).
5. Bake with Patience (The Offering)
“A jiggle is a promise—no jiggle is a sin.”
Bake at 350°F for 50-60 mins on lowest rack (not middle!).
Tent with foil at 45 mins (prevents burning—never skip this!).
Test: Edges pull from sides; toothpick has moist crumbs (not wet batter).
Rest 15 mins in pan → invert onto wire rack. Steam = soggy crust; patience = crackly top.
6. Glaze with Awe (The Final Blessing)
