Apple Fritter Bread is a warm and cozy fall dessert.

Apple Fritter Bread

Apple Fritter Bread. (Stacey Little / Southern Bite)

Click here for the original recipe.

Serves: 12

Prep time: 25 minutes

Cook time: 1 hour, 10 minutes

Ingredients

• 2 large firm, tart apples (like Granny Smith)
• Cinnamon sugar
• ½ cup firmly packed, light brown sugar
• 2 teaspoons all-purpose flour
• 2 teaspoons ground cinnamon
• ½ teaspoon salt

For the cake

• 2¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter (room temperature)
• 3 large eggs (room temperature)
• 2 teaspoons vanilla extract/flavoring
• ¾ cup milk

For the glaze

• 1 cup powdered sugar
• 1½ tablespoons milk
• ½ teaspoon vanilla extract/flavoring

Instructions

1. Preheat the oven to 350 degrees and spray a 9-by-5-inch loaf pan with nonstick cooking spray. Set aside.
2. Peel, core and dice the apples.
3. In a small bowl, make the cinnamon sugar mixture by stirring the brown sugar, flour, cinnamon and salt together. Set aside.
4. Use a mixer to combine the flour, baking powder, sugar and salt.
5. Add the butter and mix until the mixture is crumbly.
6. Add the eggs and mix well.
7. Add the vanilla and milk and mix on medium for about 1 minute.
8. Spread about half of the cake batter into the prepared loaf pan.
9. Mix the apples and cinnamon mixture together and spoon about half of the mixture over the batter in the pan.
10. Top with the remaining batter and spoon the remaining apple mixture over the top.
11. Sprinkle any of the remaining cinnamon mixture over the top.
12. Bake for 65 to 75 minutes or until a toothpick inserted into the center of the cake comes out mainly clean. A few wet crumbs are OK.
13. Allow the cake to cool in the pan for about 20 minutes and then invert onto a serving platter or plate.
14. To make the glaze, whisk together the powdered sugar, milk and vanilla. Add a few more drops of milk to make it thinner or a few extra tablespoons of powdered sugar to make it thicker.
15. Drizzle over the cooled cake.
16. Store, tightly wrapped or covered, at room temperature for two to three days or in the refrigerator for longer.

Recipe notes

Recipe adapted from King Arthur.

Nutritional information per serving: calories 412 kilocalories; carbohydrates 60 grams; protein 5 grams; fat 17 grams.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”