I don’t ever blog about food, like, I’m not a chef or a cook or even a foodie. But I do have life experience cooking and baking as a single mom with two of the most honest and critical children ever. So when I come across something that hits, and I mean HITS, I need to share it. According to my critics, this Apple Fritter Loaf HITS. And because I came across this recipe from a friend on Instagram, there was no link to share it on Pinterest for future reference (I know, I know, I coulda just saved the pics but I’m an organizational freak and….you know what? Never mind.) This originated from Facebook as a post, so I’m doing this for my organizational purposes only okay? Just go with it.
During the 2020 Panoramic (aka covid-19 pandemic), while we were all baking breads of all sorts and bored
loving of the newfound stay-at-home restrictions, we needed some creativity.
Enter this delectable, super good, soft and sweet apple delight. You need to make it.
FYI: I skipped all the unnecassary ‘whisk flour and baking powder in a separate bowl’ steps. If you know the basics of baking, I shouldn’t have to post these directions. Mmkaythanksbye.
2 apples, peeled and chopped (any kind, really), mixed with 2 tablespoons sugar and 1 teaspoon cinnamon
1/3 cup brown sugar
1 teaspoon cinnamon
2/3 white sugar
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 3/4 teaspons baking powder
1/2 cup milk (skim, whole, 2%, doesn’t really matter really)
A good pinch or two of salt
- Put the brown sugar and cinnamon into a bowl. Set aside.
- Cream butter and white sugar. Add eggs. Add vanilla.
- Add flour and baking powder and salt. Stir that nicely. Add salt and milk.
- Pour half this batter into a buttered/greased loaf pan.
- Add half the apple mixture.
- Pour remaining batter.
- Add remaining apples.
- Cover with the brown sugar and cinnamon mix.
- Swirl the sugar about the apples, make it cozy and snug and cute.
- Bake for about 60-75 minutes. Watch it. Stick a toothpick. You know the drill.
I’m including the glaze because that’s part of the recipe but I didn’t use it. The cake was m*ist enough without it, but hey, do you.
Cream Cheese Glaze:
2 ounces cream cheese, softened
1 tablespoons butter
1/2 teaspoon vanilla
1/2 cup powdered sugar
A pinch of salt
- Mix all ingredients together until smooth.
The instructions always say to add it to baked, cooled cake, but I’ve added glaze to warm cakes just so it could seep in for that ooey-gooey, but hey, what do I know?
Sidenote: The original recipe didn’t call for salt, but all bakers know you gotta add salt to all desserts to just bring everything together nicely.
*Special shout-out to my friend Debora Vance for sharing this on Instagram and putting me on to this delicious loaf! And a very, very large THANK YOU to Casey Burgess for sharing this on the Facebook page “Social Distance Dishes” which enabled Debora to be inspired enough to make this. 🙂
Much love and baking!
Mizz LL ❤