Ingredients
For the Spiced Swirl (doubled for layered effect):
½ cup (100 g) light brown sugar, lightly packed
1½ tsp ground cinnamon (Ceylon for floral notes, Cassia for bold warmth)
Pinch of freshly grated nutmeg (optional but highly recommended—adds depth)
For the Batter:
½ cup (100 g) granulated sugar
½ cup (113 g) unsalted butter, melted and cooled slightly
½ cup (120 g) full-fat sour cream, room temp
2 large eggs, room temp
2 Tbsp whole milk, room temp
1 tsp pure vanilla extract
1½ cups (190 g) all-purpose flour, spooned and leveled
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
1 medium Granny Smith apple (~200 g), peeled, cored, diced into ¼-inch cubes (smaller than specified—ensures even distribution and prevents sinking)
For the Glaze:
⅓ cup (40 g) powdered sugar, sifted
1–2 tsp hot water (or apple cider for tang)
Optional: ¼ tsp vanilla extract or pinch of cinnamon
Step-by-Step Instructions
Prep & preheat: Position rack in center. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang on long sides for easy removal. Do not grease.
Make swirl mix: In a small bowl, combine brown sugar, cinnamon, and nutmeg. Set aside.
Wet base: In a large bowl, whisk melted butter and granulated sugar until smooth (~1 min). Add sour cream, eggs, milk, and vanilla. Whisk until fully emulsified and glossy.
Dry blend: In a separate bowl, sift together flour, baking powder, baking soda, and salt. Sifting prevents lumps and ensures even rise.
Combine: Add dry ingredients to wet all at once. Switch to a spatula and fold just until no streaks remain—about 12 strokes. Do not overmix.
Fold in apple: Gently fold in all but 2 Tbsp of the diced apple.
Layer & swirl:
Spread half the batter into pan—smooth gently, but don’t compact.
Sprinkle half of the cinnamon-sugar evenly over surface.
Using a butter knife, zigzag through batter 4–5 times—don’t over-swirl; marbling is key.
Top with remaining batter, spreading gently.
Scatter reserved 2 Tbsp apple over top, then sprinkle remaining cinnamon-sugar. Swirl once more, lightly.
Bake: 50–55 minutes—until a toothpick inserted near center (avoiding apple pockets) comes out with moist crumbs, not wet batter. Top should spring back lightly. Ovens vary: start checking at 45 min.
Cool & glaze: Rest in pan 20 minutes. Lift out using parchment, transfer to wire rack. Whisk glaze ingredients until smooth—thick enough to coat the back of a spoon, thin enough to drizzle. Spoon over warm loaf. Let set 10 minutes before slicing.
Tips for Perfect Gravy
(Note: Gravy isn’t traditional here—but for a decadent brunch pairing, reduce ½ cup apple cider and 1 Tbsp butter by half, then whisk in 1 tsp Dijon. Serve warm alongside slices.)
Serving Suggestions
Warm, with a pat of salted butter melting into the swirls
Alongside sharp cheddar for a Kentucky-style sweet-savory bite
Toasted and topped with Greek yogurt and extra diced apple
As a base for à la mode dessert: warm slice + vanilla bean ice cream + caramel drizzle
Storage & Make-Ahead Tips
Keeps airtight at room temp 3 days, or refrigerated 5 days.
Freeze whole (wrapped in plastic + foil) up to 3 months. Thaw overnight, refresh in 300°F oven 8 min.
Batter can rest 30 min before baking—ideal for prepping the night before (store covered, fridge; bring to room temp before baking).
Frequently Asked Questions
Can I use other apples?
Yes—Honeycrisp or Pink Lady work well. Avoid Red Delicious (too mealy). For deeper flavor, toss diced apple in 1 tsp lemon juice + 1 tsp sugar before folding in.
Why is my swirl sinking?
Likely causes: overmixing batter (creates dense crumb), or apple pieces too large/heavy. Stick to ¼-inch dice and fold gently.
Can I make it gluten-free?
Yes: swap AP flour for 190 g (1½ cups) GF all-purpose blend (like King Arthur Measure for Measure). Add ¼ tsp xanthan gum if not included.
Allergy Information
Contains: Dairy, eggs, wheat.
Nut-free, soy-free (check butter label), fish/shellfish-free.
Dairy-free option: Use plant-based butter + coconut yogurt (full-fat) + almond milk.
Egg-free: Not recommended—eggs provide lift and moisture balance here.
Nutrition Facts
(Per slice, 1 of 10)
Calories: 260 | Protein: 4g | Fat: 11g (sat 7g) | Carbs: 38g | Fiber: 1g | Sugar: 24g | Sodium: 180mg
Final Thought
This loaf is more than a recipe—it’s a quiet act of generosity. To yourself, on a quiet Saturday morning. To a neighbor, wrapped in foil with a note. To memory, evoking county fairs and childhood autumns. There’s joy in its simplicity: no fancy tools, no temperamental techniques—just butter, spice, fruit, and time. And when that first slice reveals the caramelized swirls, steam rising, glaze glistening… you’ll understand: some comforts aren’t made. They’re remembered, then remade—better than before.
