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
butter at room temperature
all purpose flour
ground cinnamon + 1/2 tsp.
ground cloves + 1/8 tsp.
ground nutmeg + a pinch
zest of lemon
In This Recipe
Preheat oven to 350*, grease and line a loaf pan with parchment paper.
Beat the butter with the sugar until fluffy. Add the eggs and vanilla and lemon zest. Mix until smooth.
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.
In a measuring glass, whisk together the sour cream and milk, then fold into the batter.
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.
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.