Jabolčni ocvrt kruh iz kmečkega mesa

Preheat oven to 350°F (175°C). Grease a 9×5-inch glass or metal loaf pan thoroughly with butter, then dust lightly with flour—this prevents sticking at the cinnamon-sugar edges, where loaves often cling. Line bottom with parchment sling for foolproof removal.

Peel, core, and dice apples into ¼-inch cubes (uniform size = even baking). In a small bowl, toss with 2 tbsp sugar and 1 tsp cinnamon. Set aside—do not drain juices; that apple syrup becomes caramelized pockets as it bakes.

In a large bowl, whisk flour, ¾ cup sugar, baking powder, and salt until no lumps remain. In a separate bowl, whisk oil, eggs, milk, and vanilla until smooth and slightly frothy. Pour wet ingredients into dry; fold with a spatula just until no dry streaks remain—do not overmix (10–12 strokes max). Batter will be thick.

→ Spread half the batter evenly into prepared pan.

→ Scatter half the apple mixture (with all juices) over batter—do not press down.

→ Sprinkle half the cinnamon-sugar swirl evenly over apples.

→ Repeat layers: remaining batter → remaining apples → remaining swirl.

Run a butter knife vertically through layers 3–4 times in a gentle figure-8 motion—just enough to create marbling, not enough to homogenize. Over-swirling = lost apple pockets.

Bake 45–55 minutes until:

✓ Top is deeply golden with cracked, sugar-dusted peaks

✓ Toothpick inserted near center (avoiding apple pockets) comes out with moist crumbs (not wet batter)

✓ Internal temperature reaches 200–205°F

Rotate pan halfway for even browning. If top browns too fast, tent loosely with foil for final 15 minutes.

Rest loaf in pan 15 minutes—critical for structure. Then lift parchment sling to transfer to wire rack. Cool completely (1.5–2 hours) before glazing—warm bread = melted glaze puddles.

Whisk glaze ingredients until smooth (add milk ½ tsp at a time for drizzle consistency). Drizzle over cooled loaf in zigzags. Let set 15 minutes before slicing.