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Yields: 10 servings Prep time: 15 min Cook time: 1 hr |
Ingredients: |
TOOLS NEEDED:
/td>| CERAMIC LOAF PAN (1 QT.) | STAINLESS STEEL BALLOON WHISK | STAINLESS STEEL NARROW SPATULA | STAINLESS STEEL 3.CLAD SAUCEPAN (2.5 QT.) |
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3. Pour ¼ cup reduced cider into a small bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes.
4. Add sour cream and vanilla extract to the larger portion of cooled cider. Mix until well combined.
5. For the dry ingredients: in a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg.
6. Melt 8 tablespoons butter in the saucepan on medium-low heat. Turn off heat and set aside.
7. Whisk eggs and ¾ cup sugar in a large bowl until pale and frothy, (about 2 minutes.)
8. Gradually pour in melted butter while whisking continuously.
9. Whisk in the dry ingredient mixture in 3 portions.
10. Also whisk in the sour cream and cider mixture. The batter will be thin.
11. Pour into loaf pan and bake uncovered for 1 hour, rotating pan halfway through.
12. While cake is baking, combine remaining salt, sugar, nutmeg, and cinnamon in small bowl. Also melt 1 tablespoon butter. Add 1 Tablespoon reduced cider to melted butter.
13. Remove from oven, place on sheet of parchment paper. Brush melted butter on cake.
14. Sprinkle sugar mixture on all sides. Use wax paper to help maneuver cake and collect excess sugar.
15. Slice and serve.
