Lemon Apple Buttermilk Loaf Cake

This recipe, adapted from New York Times food columnist Melissa Clark, is moist and tart, studded with bits of apple.

January 04, 2018

Ingredients

For quick bread
  • 1 cup sugar
  • 2/3 cup buttermilk
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 large apple
Glaze
  • 1/2 cup sugar
  • 3 tablespoons freshly squeezed lemon juice

Instructions

Heat oven to 350°F. Butter an 8½ by 4½-in loaf pan.

Peel apple and cut into quarters; core. Dice ¾ of the apple into ½-inch pieces. You should have 1¾ cups diced). Slice remaining quarter into slices.

In a large bowl, whisk together sugar, buttermilk, eggs, brandy and vanilla. Whisk in flour, baking powder, baking soda, salt and cinnamon. 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 around edges and turn onto a wire rack. Invert so apple slices are on top) and cool completely.

In a medium bowl, whisk together sugar and lemon juice. Pour over cooled loaf.

Ingredients

For quick bread
  • 1 cup sugar
  • 2/3 cup buttermilk
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 large apple
Glaze
  • 1/2 cup sugar
  • 3 tablespoons freshly squeezed lemon juice
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