Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup grated apple, peeled and cored
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x5 inch loaf pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x5 inch loaf pan and line it with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until just combined.
6. Fold in the shredded cheddar cheese and grated apple.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Temperature:
350°F
Serving size:
12 slices
Nutritional information:
Calories: 430
Total Fat: 21g
Saturated Fat: 13g
Cholesterol: 115mg
Sodium: 280mg
Total Carbohydrates: 53g
Dietary Fiber: 1g
Sugars: 31g
Protein: 8g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar.
- You can use any type of apple you prefer instead of Granny Smith.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for added crunch.
- Drizzle the cooled cake with caramel sauce for a decadent dessert.
Tips and tricks:
- Be sure to shred the cheese finely so that it incorporates well into the batter.
- Use a box grater to grate the apple quickly and easily.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and bake in a 350°F oven for 10-15 minutes.
Presentation ideas:
Slice the cake and arrange it on a platter with fresh apple slices and a sprinkle of cinnamon.
Garnishes:
Garnish the cake with a dollop of whipped cream and a sprinkle of chopped nuts.
Pairings:
Serve the cake with a hot cup of tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through baking.
- If the cake is not cooked through after the recommended baking time, cover it with aluminum foil and continue baking until a toothpick inserted into the center comes out clean.
Food safety advice:
Be sure to wash your hands and all equipment thoroughly before starting to prepare the cake. Store the cake properly to prevent spoilage.
Food history:
Pound cake originated in Europe in the 1700s and was traditionally made with a pound each of butter, sugar, flour, and eggs. This recipe puts a modern twist on the classic cake by adding cheddar cheese and grated apple.
Flavor profiles:
This cake has a sweet and savory flavor profile, with the sweetness of the apple and sugar balanced by the tangy cheddar cheese.
Serving suggestions:
Serve this cake as a dessert or as a sweet and savory breakfast treat.
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