Recipe Items Filler/Topper
halfway through the bag of light brown sugar
1.5 tablespoons of cinnamon powder
optionally a sprinkle of powdered nutmeg
Sweet treat
0.5 cups of sugar, granulated
Melted and chilled 1/2 cup unsalted butter
half a cup of sour cream, chilled to room temperature
Two huge eggs, uncooked.
2 tablespoons of room-temperature (not heated) milk
a teaspoon of vanilla flavoring
a and a half cups of ordinary flour
Baking powder, 1 teaspoon
Half a teaspoon of soda powder
one-fourth teaspoon of salt
Glaze one Granny Smith apple.
1 to 2 tablespoons of hot water One-third cup of powdered icing sugar
Bread Recipe for Cinnamon Swirl Apple Fritter
Toast the bread at 350˚F. Place parchment paper in a loaf pan and put it aside.
Concoct your filling and garnish. Mix the brown sugar, cinnamon, and nutmeg in a little basin. Blend until well combined and reserve.
Get the cake baked. Put the melted butter, sugar, sour cream, eggs, milk, and vanilla essence in a big basin. To make sure all the ingredients are blended and smooth, mix them by hand (or with an electric mixer). Put aside.
Mix the flour, baking soda, salt, baking powder, and one more bowl. Combine by mixing.
Avoid overmixing the batter by adding the dry ingredients in small batches and combining them with the wet ones.
Cut the apple into half-inch cubes after peeling and coreing it.
Mix in the diced apples (reserving just a handful), then add to the batter.
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