Ingredients

• Bread
  • 2 medium baking apples, peeled and chopped
  • ½ cup light brown sugar
  • 2 tsp ground cinnamon, heaping spoonfuls
  • 1 tsp ground ginger
  • 1 large egg, room temperature
  • ⅓ cup white granulated sugar
  • ¼ cup oil
  • ¼ cup full-fat sour cream, room temperature
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt

• Glaze
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 3 TBSP milk

Directions

• Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release
• In a medium mixing bowl, combine the chopped apples, brown sugar, cinnamon, and ginger. Set aside
• In a large mixing bowl, whisk together the egg, granulated sugar, oil, sour cream, and vanilla extract until well combined
• In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the dry ingredients until they are almost completely incorporated
• Fold in ¾ of the amount of the apple-cinnamon mixture into the batter, add the remaining 1/4 to the bottom of the pan, and then pour the batter into your prepared loaf pan
• Bake for 50-55 minutes, or until the internal temperature is 200 degrees F
• Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it’s room temperature
• In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth. If it’s too thin for your liking, sift in a little more powdered sugar
• Pour the glaze over the fritter bread generously right before serving

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