For apples/topping • ¼ cup granulated sugar (50g) • 2 teaspoons ground cinnamon • 2 Tablespoons butter melted (salted or unsalted is fine)

For apple bread • 1 ½ cups finely chopped apples peeled & cored (about 2 apples/215g after cutting) • 2 ⅓ cup all-purpose flour (290g) • ½ cup light brown sugar packed (100g) • ¼ cup granulated sugar (50g) • 2 ½ teaspoons baking powder • ½ teaspoon baking soda • 1 teaspoon ground cinnamon • ¾ teaspoon salt • ½ cup unsalted butter melted (113g) • ¾ cup sour cream (170g) • ¼ cup whole milk (60ml) • 2 large eggs lightly beaten • 1 ½ teaspoons vanilla extract

Whisk together sugar and cinnamon for the topping. Set aside. Pour apples in a bowl and sprinkle with 1 ½ Tablespoons of the cinnamon/sugar mixture. Stir.

In a large mixing bowl, whisk together flour, brown and granulated sugar, baking powder, baking soda, cinnamon, and salt.

In a separate bowl or large measuring cup, whisk together ½ cup melted butter, sour cream and milk. 

Add eggs and vanilla extract.

Add wet ingredients to dry ingredients and use a wooden spoon or spatula to gently fold together until mostly combined.

Add apples and stir until completely combined (don’t over-mix).

Preheat oven to 350F (175C) and line a 9×5” bread pan with a sling of parchment paper (or lightly spray with baking spray). Pour batter into bread pan.

Melt 2 Tablespoons butter and drizzle evenly over the top of the bread. Sprinkle with remaining cinnamon/sugar mixture from earlier.

Place pan with apple bread on a foil or parchment paper lined baking sheet and transfer to center rack of 350F (175C) oven. Bake for 65-70 minutes or until it is done. 

Allow to cool in bread pan for at least an hour before carefully transferring to a cooling rack to slice and enjoy!