Apple Fritter Bread

September 18, 2025 by admin

Ingredients

2 medium Honeycrisp apples, paper-thin sliced + lemon bathed + patted dry twice

2 tbsp granulated sugar

1 tbsp ground cinnamon

2 cups all-purpose flour, sifted twice

1 tsp baking soda

½ tsp salt

½ cup salted butter, cool room temp

1 cup granulated sugar

2 large eggs, room temp

1 cup full-fat sour cream, room temp + stirred

2 tsp homemade vanilla extract

1 cup powdered sugar, sifted

2-3 tbsp heavy cream, cold

1 tsp hard cider (Nana’s secret)

Instructions

Prep apples: Shave paper-thin → toss in lemon-water bath → pat dry twice.

Cream butter: Beat butter + sugar 5 mins until pale yellow (scrape bowl every 60 sec). Add eggs 15 sec apart. Rest 5 mins.

Mix batter: Whisk flour + baking soda + salt. Alternate flour/sour cream in 3/2 additions. Fold in vanilla + hard cider (3 strokes only).

Layer: Grease 9×5 pan with bacon fat + parchment sling. Pour ½ batter → top with ½ apples → rest batter → top with remaining apples.

Bake: 350°F lowest rack 50-60 mins (tent foil at 45 mins). Rest 15 mins in pan → invert onto rack.

Glaze: Whisk powdered sugar + cream + vanilla. Drizzle over cool loaf. Rest 30 mins.

Notes

Critical: Apples must be paper-thin—thicker = burnt edges.

Never skip batter rest—5 mins = tunnel-free perfection.

Tools: Mandoline, 9×5 loaf pan, offset spatula.

Allergy note: Contains dairy, eggs, gluten. GF swap: 1:1 GF flour + 1 tsp xanthan gum.