Amidst packing at my parents’ place and cleaning the refrigerator- attempting to use left over sour cream and a batch of blueberries, and flipping through the recipes July’s Indian issue of Good Housekeeping, this moist and flavorful Blueberry and Sour Cream Loaf was made.
When I told a friend of mine that I was posting the recipe for this loaf on the blog today, the question arose what is the difference between a sweet loaf and a cake. While I answered the doubt to the best of my knowledge, I wondered what the web had to say about it and did a quick google search to find the exact difference.
The most obvious difference is the tin used to make the baked good in question. Loaf cakes are always baked in a loaf pan, whereas cakes in other square or round tins. And even though both cakes and loaf cakes share similar ingredients, the ratio of flour, fat, sugar and the mixing methods are different and make a difference in the final product.
While quick breads (like banana bread, scones and muffins) are made by combining the wet ingredients in one bowl and the dry ingredients in the other and then mixing the two till just combined with few lumps, cakes are made by creaming the butter and sugar together (or by folding whipped egg whites into flour, sugar, yolks mixture- the chiffon method), lending a finer crumb to cakes. Thus, cakes are generally lighter than loafs and other quick breads. Kind of like the difference between a muffin and a cupcake, a cupcake being a mini cake and a muffin being a type of quick bread.
Also generally, comparing various recipes, loafs are always with some kind of fruit in them, whereas cakes can be with fruit or not.
, my mom used to make them shaped like a regular cupcake- since she did not own a dariole mould. And then bathed them in jam and desiccated coconut. So I made them the same way in cupcake pans- not because I do not own dariole moulds (I actually don’t) but because that’s they way I remember english madeleines to be.