I always love to browse the NYT Dining section looking for interesting food news, delicious recipes, and especially the latest from Melissa Clark. Her videos, articles, and recipes are always great, and trust me – her granola recipe is the only one you’ll ever need to know. Naturally her cookbooks are two of my favorites, so I was excited to see that she has a new one coming out soon called Dinner. Sounds good to me, I’m a fan of dinner! This past weekend I made her Apple Buttermilk Loaf Cake, a recipe that will be included in a special booklet that goes out to anyone who pre-orders the new book. It’s delicious – moist, flavorful, and with a buttermilk glaze poured over the top that just takes it to the next level. Scroll down for the recipe!
Time: 1 hour 20 minutes plus cooling time
1 cup granulated sugar
2/3 cup plus 2 tablespoons buttermilk
3 large eggs
1 tablespoon brandy or rum (optional)
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon grated lemon zest
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon nutmeg
1/2 cup/ 8 tablespoons/ 113 grams unsalted butter, melted and cooled, more for pan
1 large apple, peeled (about 280 grams)
1 cup confectioners’ sugar
Heat oven to 350°F and butter an 8 1/2 by 4 1/2-inch loaf pan. Cut apple into quarters; core, then dice 3/4 of the apple into 1/2-inch pieces (you should have 1 3/4 cups diced). Slice remaining quarter in half, then thirds (you should have 6 slices). Reserve.
In a large bowl, whisk together sugar, 2/3 cup 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 to 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.
In a medium bowl, whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk. Pour evenly over cooled loaf, let set, then slice and serve.
photography by Jacqueline Clair