Cinnamon Apple sweet bread

I'm not into cooking from such a long time, but  I already have my favorite recipes. These are cakes and breads. The things that give me more satisfaction are: first, when peeping through the oven window  I see my "creature" rising and, second, the wonderful fragrance of freshly baked bread or cake that comes immediately after. So said, I was very anxious to try the recipe of a sweet bread flavored with apples and cinnamon that I found in a cooking magazine.  The bread came out very well, like a soft cake with a  delicate aroma. You can also serve it with a vanilla sauce or ice cream with a sprinkle of cinnamon. I  made this bread to celebrate Dad's day, San Giuseppe, on March the 19th. Indeed my Daddy is "buono come il pane"! (as good as bread).  

 Cinnamon Apple sweet bread 

(the recipe is taken from the Italian Guida Cucina magazine (n.3, 2011). Makes a loaf mold)

100 g softened butter
100g cane sugar
3 eggs
200g sour cream
250 g white flour "0"
1 sachet baking powder
1 teaspoon dried brewer's yeast
1 apple
cinnamon powder
salt

Butter the mold and keep it warm. In a bowl work the softened butter and cane sugar till you get a frothy compound. In another bowl beat the eggs with an electric whisk,  mix them with the butter and sugar compound  together with a touch of salt and sour cream. Add flour, baking powder, brewer's yeast and stir strongly with a wood tablespoon to mix well all the ingredients. Peel the apple, leave out the core, grate it and sprinkle with a touch of cinnamon, add it to the compound, continuing to stir. Pour everything into the mold, cover with protective film and with a hot dishcloth and let it rise for 1 hour at warm temperature. In the meantime preheat the oven to 180 C. Put  a kettle with steaming water at the bottom of the oven, place the  mold on the second shelf from the bottom and cook the cake for about 35 minutes. If the surface should get brown too quickly, cover it with an aluminium  foil. Let it cool before serving.