# Components:
→ Apple Mixture
01 - 2 medium apples, peeled and diced (Granny Smith or Honeycrisp preferred)
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon ground cinnamon
→ Cinnamon Swirl
04 - 1/3 cup packed brown sugar
05 - 1 teaspoon ground cinnamon
→ Loaf Batter
06 - 1/2 cup unsalted butter, softened
07 - 2/3 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 2 teaspoons vanilla extract
10 - 1 1/2 cups all-purpose flour
11 - 1 3/4 teaspoons baking powder
12 - 1/2 teaspoon salt
13 - 1/2 cup whole milk
→ Salted Caramel Glaze
14 - 1/2 cup granulated sugar
15 - 2 tablespoons unsalted butter
16 - 1/4 cup heavy cream
17 - 1/2 teaspoon flaky sea salt
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a small bowl, combine the diced apples, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Set aside.
03 - In a separate bowl, stir together the packed brown sugar and 1 teaspoon cinnamon. Set aside for swirling.
04 - In a large bowl, cream softened butter with 2/3 cup granulated sugar until light and fluffy. Beat in eggs one at a time, then blend in vanilla extract.
05 - Whisk flour, baking powder, and salt in a second bowl. Add dry ingredients to the butter mixture alternately with milk, beginning and ending with flour. Mix gently until just combined; do not overmix.
06 - Pour half the batter into the prepared pan. Top with half of the apple mixture and half of the cinnamon swirl. Repeat layering with remaining batter, apples, and swirl mixture.
07 - Use a butter knife to gently swirl the batter and fillings together for a marbled effect.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow loaf to cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
10 - In a small saucepan over medium heat, melt 1/2 cup granulated sugar, swirling occasionally, until amber in color. Add butter and stir until blended. Gradually whisk in heavy cream (mixture will bubble). Remove from heat and mix in sea salt. Allow glaze to cool slightly.
11 - Drizzle cooled loaf with salted caramel glaze just before serving.
