Tuesday, April 10, 2018

Apple Buttermilk Loaf Cake

Anyone who knows me knows that I love a good coffeecake-type cake. Love ‘em more than chocolate, more than pasta (and that’s a BIG one in my book), more than ice cream. So when I come across a recipe that sounds like a winner, I’m going to give it a try. 

Since leaving the pharma industry in 2016, my normal baked goods distribution network has dried up. Back then, I would bake something at least once a week and bring my goodies to the office. I was happy, my colleagues were happy. 

Fast forward to present day. When I see a recipe that calls to me, I have to think twice before baking it because, really, what am I going to do with a whole coffeecake or an entire tray of cookies?! How much can two people eat? 









So anytime we invite a friend to dinner, or when we are invited somewhere, I jump at the chance to make dessert so I can fulfill my baking jones. And that’s where today’s cake comes in. We had invited a friend for a casual Sunday night dinner of pork roast stuffed with a savory mixture of bacon, sun-dried tomatoes, and sharp provolone; roasted butternut squash; and tender peas with pancetta and shallots. We served a wonderful Spanish wine (2011 Conde de San Cristobal) that paired perfectly with the pork. I needed a homey-cozy kind of dessert to go with that menu, and I found it in Melissa Clark’s delicious Apple Buttermilk Loaf Cake. It’s wonderfully moist due to the chopped apples incorporated into the batter, and the buttermilk glaze gives it a slight tang. 
Bake up this cake, I think you’ll like it. Let me know how it goes. I’ll be here looking for a good home for my future baked items (gratis, of course!). 



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