I do have a soft spot for loaf cakes (maybe I've mentioned before). I like the convenience of slicing them, they don't take up too much space and the size is just right for giving away to a friend or neighbor or stuffing in the freezer to thaw on another day.
Pound cake is especially a favorite because it brings up some nostalgia--my maternal Grandmother frequently made a vanilla one for dessert and her own hot fudge sauce to go with. Sometimes she would slice a piece plain and have with her tea. She always had a pound cake on the ready.
This apple sour cream version is so nice, with warming flavors to remind you of autumn: 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. All in all, it's delicious. The cider glaze has only three ingredients and pulls the entire thing together for one damn-good fall dessert recipe.
"The addition of buckwheat flour is wonderful for creating a soft crumb with subtle nuttiness."
Notes: Buckwheat flour is Arrowhead Mills. Butter is unsalted. Apple is Honey Crisp.
APPLE SOUR CREAM POUND CAKE WITH CIDER GLAZE
Ingredients: 1 stick butter at room temperature, 1 cup sugar, 2 eggs at room temperature, 1/2 tsp. vanilla extract, 1 cup flour, scant 1/2 cup buckwheat flour, 1 tsp. baking powder, 1 small apple-peeled and grated, 1/4 tsp. salt, 1/2 tsp. ground cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. ground nutmeg, zest of 1/2 lemon, 1/2 cup sour cream, 2 tbsp. milk. For the glaze: 1 cup powdered sugar, 3 tbsp. apple cider, 1/4 tsp. ground cinnamon, 1/8 tsp. ground cloves, pinch of nutmeg.
Makes one standard loaf.
1. Preheat oven to 350* and grease and line a loaf pan with parchment paper.
2. Beat the butter with the sugar until fluffy. Add the eggs and vanilla and lemon zest, mix until smooth.
3. In separate bowl, whisk together the flour, buckwheat flour, baking powder, salt, cinnamon, cloves and nutmeg. Add slowly while combining into the butter mixture.
4. In a measuring glass, mix together the sour cream and milk, fold into the batter.
5. Fold the grated apple 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.
6. For the glaze: mix powdered sugar, cider and spices together until smooth. Pour over the cooled loaf.