FOR CAKE

• 1/3 cup brown sugar, packed
• 1 teaspoon cinnamon
• 1 1/2 cup + 3 tablespoons Swans Down Cake Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup sugar
• 2 eggs, room temperature.
• 1 1/2 teaspoon vanilla extract
• 1/2 cup butter milk
• 2 Granny Smith apples, peeled, cored and diced.
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 2 tablespoons Swans Down Cake Flour

FOR SALTED CARAMEL GLAZE

• 3/4 cup brown sugar
• 3/4 cup heavy cream
• 2 teaspoons unsalted butter, softened
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

FOR THE CAKE

PREHEAT oven to 350°F
SPRAY a 8 1/2 x 4 1/2 inch loaf pan with oil and line bottom with
parchment.

1. MIX brown sugar and cinnamon together and set aside.
2. WHISK cake flour, baking powder, baking soda and salt. Set aside.
3. BEAT butter and sugar until light and fluffy.
4. ADD eggs and vanilla extract to butter mixture. Beat until combined. Scrape sides and bottom of bowl.
5. ADD flour mixture to bowl. Beat on low speed until smooth. Scrape sides and bottom of bowl.
6. ADD butter milk. Mix on low speed until smooth and fully incorporated.
7. TOSS diced apples with 2 tablespoons sugar, 1 teaspoon cinnamon and 2 Tablespoons cake flour.
8. SPREAD 1/2 of batter into bottom of loaf pan.
9. TOP with 1/2 of the apples mixture.
10. SPRINKLE 1/2 of the brown sugar mixture over the apples.
11. TOP with remaining batter. ADD remaining apple mixture and brown sugar mixture.
12. SWIRL zig zags through the cake with a skewer.
13. BAKE for 40 – 50 minutes or until a tester comes out clean.
14. COOL in pan.

FOR GLAZE

1. PLACE brown sugar, heavy cream, butter, vanilla, and salt in small sauce pan over medium heat.
2. BRING to a boil while stirring with a wooden spoon. Lower heat and continue stirring until
   sugar is completely dissolved.
3. COOL slightly and poor over top of cake.