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Prep time
20 minutes
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Cook time
1 hour
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Serves
6-8
Author Notes
This pound cake is so nice, with warming flavors to remind you of autumn and winter: vanilla, cinnamon, cloves, nutmeg... and of course, the apples. Yet the sour cream gives a hint of tart to keep the cake from being too spicy or cloying and the buckwheat flour adds a pleasant, earthy edge. All in all, it's delicious, (with less butter than a typical pound cake). The cider glaze has only three ingredients and pulls the entire thing together for one damn-good snack-y dessert recipe. —HeidiMoyer
Ingredients
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1/2 cup
butter at room temperature
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1 cup
sugar
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2
eggs
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1/2 teaspoon
vanilla extract
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1 cup
all purpose flour
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1/2 cup
buckwheat flour
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1 teaspoon
baking powder
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1/2 teaspoon
ground cinnamon + 1/2 tsp.
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1/4 teaspoon
sea salt
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1/4 teaspoon
ground cloves + 1/8 tsp.
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1/4 teaspoon
ground nutmeg + a pinch
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1/2
zest of lemon
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1/2 cup
sour cream
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2 tablespoons
milk
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1
small apple
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1 cup
powdered sugar
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3 tablespoons
apple cider
Directions
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Preheat oven to 350*, grease and line a loaf pan with parchment paper.
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Beat the butter with the sugar until fluffy. Add the eggs and vanilla and lemon zest. Mix until smooth.
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In a separate bowl, whisk together the flour, buckwheat flour, baking powder, salt, 1/2 tsp. cinnamon, 1/4 tsp. cloves and 1/4 tsp. nutmeg. Add slowly while combining into the butter mixture.
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In a measuring glass, whisk together the sour cream and milk, then fold into the batter.
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Peel then grate the apple. Fold into the batter. Pour into loaf pan and bake for 1 hour, or until cake is pulling away from the sides and a tester comes out clean. Cool.
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Make the cider glaze: mix powdered sugar, cider, 1/2 tsp. cinnamon, 1/8 tsp. ground cloves and a pinch of ground nutmeg together until smooth. Pour over the cooled loaf.
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