BROWN BUTTER APPLE FRITTER LOAF

Preheat the oven to 350F. Grease and line a standard loaf pan with parchment paper. Set aside.

Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and pour it into a large bowl. Place the bowl into the fridge to cool.

Prepare the brown sugar swirl mixture. In a small bowl, mix together the brown sugar and cinnamon. Set aside.

Prepare the cinnamon apples. In a medium bowl, toss the chopped apples with the sugar and cinnamon. Set aside.

Prepare the cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Once the brown butter has cooled, remove it from the fridge. Add the sugar and whisk/beat together until the mixture is light and fluffy.

Add in the eggs, one at a time, mixing well after each addition. Then, whisk in the vanilla.

Add half of the flour mixture to the wet ingredients, and whisk. Then add half of the yogurt and mix. Repeat with the remaining flour and yogurt.

Add half of the batter to the prepared pan. Top with half of the cinnamon apples and half of the brown sugar swirl mixture. Repeat with the remaining batter, and top with the remaining apples and brown sugar mixture.

Bake at 350F for 50-65 minutes, or until a toothpick comes out with a few moist crumbs.

While cooling, make the maple glaze by whisking all of the ingredients together in a medium bowl, until smooth.

Drizzle the loaf with the maple glaze, and serve warm. Enjoy!