PHOTOGRAPHY CONTEST - Apple Buttermilk Loaf Cake
Hey everyone, my publisher and I are putting together a special collection of bonus recipes for anyone who pre-orders a copy of DINNER, and we want to include this recipe for a moist and fragrant Apple Buttermilk Loaf Cake. But -- we need your help photographing the final dish; if any of you follow me on Instagram, you already know that my talents do not necessarily lie with photography (though I try!).
So, that’s where all you amazingly talented photographers come in (amateurs or pros). All you have to do is bake the cake, snap a photo of the final dish, and post it on Twitter, Facebook or Instagram with the tag #DinnerTheCookbook. We’ll comb through all of the submissions and select our favorite snapshot for inclusion in the booklet we’re creating. This quick one-bowl, one-whisk cake is perfect for weeknight desserts and would make a great and unusual addition to any Super Bowl spread. If you make the cake and submit your photo before February 10th, your image could end up published in our special booklets. And if we choose your photo for the booklet, we’ll send you an extra copy of the book as a thank you (and if you’ve already pre-ordered it, it will make a swell gift!) I can’t wait to see everyone’s pix. We’ll reach out to the winner and make sure they’re properly credited!
Apple Buttermilk Loaf Cake
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, lemon zest, 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