@home.with.isa: Recipe: Cinnamon Apple Filling 1½ cups peeled & finely diced Honeycrisp or Granny Smith apples 2 tbsp butter 1 tbsp packed brown sugar 1 tsp cinnamon + pinch of salt 1 tsp lemon juice Donut Loaf 2 cups all-purpose flour 2 tbsp cornstarch 1½ tsp baking powder ¼ tsp baking soda ¾ tsp salt ½ tsp each ground nutmeg & cinnamon ½ cup butter, browned and cooled ¾ cup granulated sugar ¼ cup packed brown sugar 2 large eggs, room temperature ½ cup full-fat sour cream ½ cup whole milk 1 tbsp vanilla extract Donut Glaze 1 cups powdered sugar 1–2 tbsp whole milk 1 tsp vanilla extract Pinch of salt Preheat oven to 350°F. Grease and parchment-line a 9x5-inch loaf pan. Melt 2 tbsp butter in a skillet over medium heat. Add apples, brown sugar, cinnamon, lemon juice, and salt. Cook 4–5 minutes, until slightly softened and syrupy. Set aside to cool. Brown the ½ cup butter in a saucepan over medium heat, stirring frequently, until golden and nutty-smelling. Transfer to a bowl and cool slightly. Whisk together flour, cornstarch, baking powder, baking soda, salt, nutmeg, and cinnamon. In a separate bowl, whisk browned butter with both sugars, then add eggs, sour cream, milk, and vanilla. Fold dry ingredients into wet just until combined. Spread half the batter into the pan and spoon ⅔ of the apples over top, leaving excess liquid behind. Cover with remaining batter, then top with remaining apples and gently press them in. Bake 55–65 minutes, until golden and a toothpick inserted away from the apple filling comes out with a few moist crumbs. Loosely cover with foil if browning too quickly. Cool 15 minutes in the pan, then transfer to a wire rack to cool completely. Whisk powdered sugar, milk or cream, vanilla, and salt into a thick, pourable glaze. Pour over the cooled loaf and let set 20–30 minutes before slicing. #baking #falldessert

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Wednesday 16 September 2026 22:05:15 GMT