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!). 

1 C granulated sugar
2/3 C plus 2 TB buttermilk
3 large eggs
1 TB brandy or rum (optional)
1/2 t vanilla extract
1-3/4 C all-purpose flour
1-1/2 t baking powder
1/2 t grated lemon zest
1/4 t baking soda
1/4 t kosher salt
1/4 t nutmeg
1/2 C (8 TB) unsalted butter, melted and cooled; more for pan
1 large apple, peeled
1 C confectioners' sugar
  1. Heat oven to 350F and butter an 8-1/2 x 4-1/2" loaf pan. Cut apple into quarters; core, then dice 3/4 of the apple into 1/2" pieces (you should have 1-3/4 C diced). Slice remaining quarter in half, then thirds (you should have 6 slices). Reserve.
  2. In large bowl, whisk together sugar, 2/3 C buttermilk, eggs, brandy, and vanilla. Whisk in flour, baking powder, baking soda, salt, and nutmeg. Fold in butter, then diced apples. Scrape into loaf pan; arrange apple slices on top and bake until golden brown and toothpick inserted in center comes up clean, 55-60 minutes. Cool for 10 minutes, then run a thin knife or offset spatula around edges and flip onto a wire rack. Invert (so apple slices are on top) and cool completely.
  3. In medium bowl, whisk together confectioners' sugar and remaining 2 TB buttermilk. Pour evenly over cooled loaf, let set, then slice & serve.
Cook's Tour note: I found that this cake is best the day baked or up to one day after.

No comments:

Post a Comment

Comments are moderated and will not appear until the blog publisher has approved them.