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.
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