Yield: 8

https://recipesfiber.com/swedish-apple-cake/

There’s something irresistible about the sweet aroma of apples and cinnamon wafting from the oven, and nothing captures that cozy warmth quite like a slice of Country Apple Fritter Bread. This soft and tender loaf is packed with juicy apples, buttery cinnamon swirls, and topped with a dreamy glaze that begs you to go back for seconds. Imagine the classic apple fritter—crispy, caramelized, and dotted with fruit—but baked into a comforting, family-friendly bread you can enjoy any time of day. Did you know apple fritters are believed to be an old-fashioned treat brought to America by European settlers? That old-world charm makes this bread extra special.
Prep: 15 Cook: 1 hr

• ⅓cup light brown sugar
• 1tsp ground cinnamon
• ⅔cup white sugar
• ½cup butter, softened
• 2eggs
• 1½tsp vanilla extract
• 1½cups AP flour
• 1½tsp baking powder
• ½cup milk
• 2apples, peeled and chopped (any kind)
• ½cup powdered sugar
• 2TBS milk or cream

Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan to prevent sticking.

In a small bowl, combine the light brown sugar and ground cinnamon. Stir together and set aside—this will be your cinnamon swirl layer.

In a large mixing bowl, cream the softened butter with the white sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour and baking powder. Gradually add this to the wet mixture, mixing just until incorporated.

Gently fold in the milk until the batter is smooth and no streaks remain.

Pour half of the batter into the prepared loaf pan. Layer with half of the chopped apples and sprinkle with half of the cinnamon-brown sugar mixture.

Pour the remaining batter over the apple layer, then top with the rest of the apples and the leftover cinnamon mixture. Lightly press the apples into the batter and use a knife to swirl the brown sugar and cinnamon around for a marbled effect.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the loaf starts browning too quickly, tent with foil for the last 15 minutes.

While the bread cools, make the glaze by whisking together powdered sugar and milk (or cream) in a small bowl. Once the bread is slightly cool, drizzle the glaze over the top.

Slice and serve warm or at room temperature.