Pamper your visitors by serving them Cheese Puffers, Apple Cider Donut Loaf Cake or Breakfast-in-Rome Lemon Blackberry Cake.
1/2 cup sour cream1 1/4 teaspoons baking powder1 teaspoon Diamond Crystal salt or 1/2 teaspoon Morton kosher salt, plus a pinch more2 large eggs, room temperature1. Place rack in middle of oven and preheat to 325 degrees. Lightly butter an 8 1/2-by-4 1/2 inch or 9-by-5-inch loaf pan. Line with parchment paper, leaving an overhang on both long sides . Bring cider to a boil on high heat in a saucepan; reduce heat and simmer until reduced to 3/4 cup, about 8 to 10 minutes.
3. Melt 8 tablespoons butter on low heat in same saucepan . Let cool slightly. In separate bowl, whisk flour, cornstarch, baking powder, baking soda, 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in a medium bowl to combine. 5. Bake, rotating halfway through, until deep golden brown and a toothpick inserted into the center comes out clean, 65 to 75 minutes. Transfer pan to wire rack and poke top of cake all over with a toothpick. Spoon 3 tablespoons reserved reduced cider over ; let cool 10 minutes.
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