There’s finally a chill in the air now. Kiddies are back to their school routine and fall is finally here. It’s also apple season which means apple pies, turnovers, galettes and other tasty apple treats. This is a new one I’m working into the rotation. Aromas of caramelized apple and cinnamon baking in the oven is enough to warm my heart.
Apple Cinnamon Pull Apart Loaf
- 2 1/2 cups flour, all purpose is fine
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 Tbsp sugar
- 1 cup buttermilk
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/4 cup butter, melted and divided
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 Tbsp cinnamon
- pinch of salt
- 2 peeled and grated apples, set over a colander to drain
- 1 cup icing sugar
- 4 tsp milk
- 1 drop of vanilla
Mix all the filling ingredients (apart from the grated apple) together in a small bowl and set aside.
Grease and line two loaf pans with parchment paper. Preheat your oven to 400°F.
In the bowl of your stand up mixer, mix all the dry ingredients. Add the buttermilk, milk, vanilla and 3 Tbsp butter to the dry ingredients and mix until a soft dough is formed. Divide the dough in half and chill for 30 minutes until rested and more pliable.
In the meantime, squeeze out as much juice from the grated apple as possible and mix in with the filling.
Roll each piece of dough into a 12 x 18 inch rectangle. Brush with half the remaining melted butter and top with half the apple cinnamon mixture. Cut your square into 4 strips and stack them on top of each other. Cut the stacked strips into 6 crosswise and stand them up into one of the prepared pans. Repeat with the second piece of dough and the remaining filling. Brush the tops of the dough with any residual filling and bake for 35-40 minutes until golden brown and your kitchen smells divine.
For even more decadence, mix the glaze ingredients in a small bowl and drizzle onto the cooled loaves.