Apple Fritter Loaf Cake

Tender, moist loaf cake layered and swirled with spiced apples and cinnamon sugar, finished with a simple milk glaze.

Details

Source	She Likes Milk
Cuisine	American
Servings	6-8 (one 9x5" loaf)
Prep Time	20 minutes
Cook Time	1 hour
Storage	Room temp 3 days in an airtight container • Fridge 1 week • Freeze 3 months unglazed

Ingredients

Cinnamon Sugar Swirl

Ingredient	Imperial	Metric
Brown sugar, packed	2.3 oz	65 g
Ground cinnamon	2 tsp	5 g

Apples

Ingredient	Imperial	Metric
Apples, peeled, cored, and chopped	2-3 (about 1 lb)	2-3 (about 450 g)
Granulated sugar	0.9 oz	25 g
Ground cinnamon	1 tsp	2.5 g

Cake Batter

Ingredient	Imperial	Metric
Butter, softened	4 oz (1 stick)	113 g
Granulated sugar	4.8 oz	135 g
Eggs	2	2
Vanilla extract	1½ tsp	7 ml
All-purpose flour	6.3 oz	180 g
Baking powder	1¾ tsp	7 g
Salt	1 tsp	6 g
Whole milk	½ cup	120 ml

Glaze

Ingredient	Imperial	Metric
Powdered sugar	4.2 oz	120 g
Whole milk	3 tbsp	45 ml

Instructions

Prep

1. Preheat the oven to 350°F (175°C). Line a 9x5" (23x13 cm) loaf pan with parchment or coat it with non-stick spray.
2. Combine the brown sugar and 2 tsp cinnamon in a small bowl; set aside.
3. Toss the chopped apples with the 0.9 oz (25 g) granulated sugar and 1 tsp cinnamon; set aside.

Make the Batter

1. Beat the softened butter and 4.8 oz (135 g) granulated sugar until light and fluffy, about 2 minutes.
2. Add the eggs and vanilla; mix until combined.
3. Whisk the flour, baking powder, and salt together in a separate bowl. Gradually add to the butter mixture.
4. Stir in the milk until the batter is smooth.

Layer and Bake

1. Pour half the batter into the loaf pan. Layer with half the apples and half the cinnamon sugar.
2. Add the remaining batter, then the remaining apples and cinnamon sugar.
3. Gently swirl with a knife or toothpick — a few passes only.
4. Bake about 1 hour, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Glaze

1. Whisk the powdered sugar and milk to a pourable consistency, adding milk a teaspoon at a time if needed.
2. Drizzle over the fully cooled loaf before serving.

Notes

• Cool completely before glazing. Glaze on a warm loaf soaks in and disappears instead of setting on top.
• Apple choice. Firm, tart apples (Granny Smith, Honeycrisp) hold their shape through the long bake. Chop them small (¼-½", 6-12 mm) so they cook through.
• Don't over-swirl. A few knife passes gives distinct cinnamon ribbons; more and it blends into a uniformly brown batter.
• Tent if browning fast. A full hour at 350°F can over-darken the top — cover loosely with foil for the last 15-20 minutes if needed.
• Weighed, not scooped. Butter, sugars, and flour are given by weight — a scooped cup of flour can run 20% heavy, which is the difference between a moist loaf and a dry one.
• Original sugar amount. The source lists "⅔ cup + 3 tbsp" granulated sugar by volume but only uses ⅔ cup in the batter and 2 tbsp on the apples. The extra tablespoon (about 0.45 oz / 12 g) is unaccounted for; sprinkle it over the top before baking if you want extra crunch.