New recipes

A Harvest Supper Celebration in Greenwich

A Harvest Supper Celebration in Greenwich

A late afternoon torrential downpour might be enough to keep one from wanting to head outdoors, but it wasn't enough to deter the 70 some-odd guests who came out to the Bush-Holley Historic Site in Greenwich, Conn., on October 14th to celebrate the second annual Green Market Harvest Supper. This casual indoor/outdoor dinner party is one of the Greenwich Historical Society’s most popular events, and given the event’s quick-to-sell-out nature, and its festive yet relaxed feel, it’s no surprise.

Greenwich might be best known for its glorious estates along drives like Lake Avenue and Round Hill Road, yet the town also has a rich history dating back to the Revolutionary War and as a gathering place of artists of all kinds — especially in Cos Cob, home to one of the first American Impressionist art colonies. This history is celebrated at the Bush-Holley site, situated along the banks of the Mianus River in Cos Cob, where a 1730s building once used as a boarding house stands at its center, surrounded by a former warehouse from 1805, and rustic barn — the site of Friday’s event (left).

Though mean thunderstorms more typical of summer than fall raged on outside, the atmosphere inside the homestead’s barn was warm and lively. In the barn, seats were filled as guests sat back listening to the classic rock tunes of MOJO!, a duo of Greenwich natives Ed Wright and Bill Nollman. Others gathered around the corner conversing over a spread of fine French wines from nearby Horseneck Wines. As the rain lessened to a drizzle and the makeshift wine bar area filled, guests overflowed into an adjacent tent, decorated with harvest corn, kale, pumpkins, and a series of candlelit low tables with hay bales for seats. “This is the place to be tonight,” remarks the evening's chef, John Barricelli, chef/owner at The SoNo Baking Company & Café in South Norwalk, Conn., and host of Martha Stewart’s "Everyday Food" on PBS, as he joined friends standing by the door of the tent, watching the rain.

A third-generation baker, Barricelli took a break that night from his daily baking duties (he typically heads to bed around 9 p.m., only to awake at 12:30 a.m. to begin that day's baking) to prepare a feast of epic proportions celebrating the bounty of the season. Guests started off with a rich butternut squash soup, a favorite of the night, then enjoyed a green salad studded with pecans, dried cranberries, and goat cheese, roasted root vegetables, hearty black-eyed peas and bacon, fresh herbed biscuits, herb-roasted chicken, and roast pork tenderloin with caramelized onion and apricot confit.

Not one to cook anything in advance, Barricelli had a lot to prepare on site that night in a small kitchen, but caught up with us for a brief moment to cool off outside. “It’s been a busy year,” Barricelli commented. He’s been working on a second cookbook (his first features an array of sweet and savory treats for any occasion) and has been readying a second retail outlet for his SoNo Café, scheduled to open later this fall along the Post Road in Westport, Conn. This is great news to those in attendance. Digging into a slice of Barricelli’s tender pumpkin pie topped with fresh whipped cream and a scoop of a steamy, brown-sugar- and nut-crusted cranberry pear crisp, moans of delight went around the table. “This is fall, on a plate,” one commented. Another vehemently agreed. “I need this recipe. He’s got a cookbook? I’ve got to have it. This is incredible.”


Harvest Home, A Seasonal Bake for the Autumn Table, Harvest Apple Cake

As Autumn envelops us and mists really do pervade the season, there is one British event that I always look forward to, Harvest Festival. I remember setting off for school armed with home-made bread, bakes and tinned food that my parents had donated for the school’s Harvest festival. We would all troop down to the local parish church to take our harvest booty, and oh, what I sight greeted us swathes of corn and wheat, some still in stucks from the fields baskets and old wooden boxes overflowing with lovingly tended fruit and vegetables, fresh hen’s eggs nestling on beds of straw and regimented stacks of tins that even the most diligent quarter master would be proud of! And, flowers EVERYWHERE! It was a delight – a sense of relief and achievement hung like an aura inside the cool stone walls of the church. It is with this wonderful Autumn festival in mind that I made this Harvest Apple Cake for Kate’s Autumnal Baking Challenge as well as The Pink Whisks Apple Challenge for October too.

Although we tend to celebrate Harvest Festival towards the end of September and throughout October nowadays, the traditional date falls on the first of August and is called Lammas day. (This is believed to be a corruption of “loaf-mass”, due to the loaves of bread that were taken to church, or “lamb-mass”, as lambs were often dedicated to the church on this day as well). Lammas day was the festival of the first harvest, also called “The Feast of the First Fruits”. As wheat tended to be the first crop to be harvested, it was customary for parishioners to take a loaf of bread made from the new crop to church, as a gift – the beginnings of our modern Harvest Festival in churches and schools.

At Harvest time, it was traditional to make a ceremonial corn figure called “Harvest Queens” or “Kern Dolls” from the last sheaves of corn that were cut, these figures were believed to harbour the “Corn Spirit”. The Kern Doll was then dressed in white and festooned with coloured ribbons and taken to the Harvest Supper to be placed in pride of place. Another tradition was to plant the Kern Dolly in the following spring on Plough Monday this was supposed to release the “Corn Spirit” and ensure a bumper crop and harvest for the year. I remember making smaller versions, simply called a Corn Dollies, when I was at primary school – they were considered very lucky, especially when hung up in your homes and particularly in kitchens.

Harvest Home or Harvest Festival is sadly on the decline as our churches struggle to attract worshippers and rural communities diminish, although luckily, Harvest Home Suppers appear to be on the increase in some rural areas of Britain. It would be a great shame if we lost this poignant reminder of bringing the harvest home for the lean winter months. Hopefully this recipe and the cooking challenges I have made this cake for will remind us of what a lovely time of year this is, a time to GATHER in, as well as being an opportunity to give to the less fortunate than ourselves. So, with that in mind – let us away to our kitchens!

Harvest Apple Cake

A simple and easy to whip up apple sponge cake baked in a tray for easy serving – cut into bars or squares for picnics, school or office lunch boxes & for tea-time treats! (Although I used a round cake tin as seen in the photos for a smaller cake.) It is DIVINE served hot with cream, custard or ice cream for a great autumn pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are the queen of British cooking apples – in the absence of these, any tart or sharp “Apply” flavoured or regional “cooking” apples will do.

Ingredients:

  • 1 lb (450g) Bramley cooking apples
  • 1/2 lemon, juice of
  • 8 ounces (200g) butter, softened
  • 10 ounces (250g) golden caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 12 ounces (320g) self raising flour
  • 2 teaspoons baking powder
  • 2 tablespoons Demerara sugar

1. Preheat oven to 180°C/360°F or Gas mark 4.

2. Grease & line a rectangular baking tray – approx 9″ x 7″ (27 cms x 20 cms) or a round cake tin 9″/27cms.

3. Peel, core & thinly slice apples squeeze the lemon juice over them to stop them discolouring and set them to one side.

4. Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it’s easier.

5. Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.

6. Repeat the layer with the remaining half of cake/pudding mixture & apples – the apples should be arranged over the top of the cake/pudding mixture. Sprinkle over with the Demerara sugar.

7. Bake for 45-50 minutes until golden brown, well risen & springy to the touch. Leave to cool slightly for 10 minutes & then cut into squares or bars.

8. Wait until the cake has completely cooled before removing the cake & the baking paper from the tin – store in an airtight tin or container.

9. If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream. It can also be microwaved too, for a future hot pudding.

Karen
This recipe was developed and written by me and originally published to the Country Kitchen Magazine in 2009.
Karen S Booth

Related Posts

Get my latest recipes delivered straight to your inbox

Plus receive my FREE 47 page eBook featuring 9 full recipes from my book!


Harvest Home, A Seasonal Bake for the Autumn Table, Harvest Apple Cake

As Autumn envelops us and mists really do pervade the season, there is one British event that I always look forward to, Harvest Festival. I remember setting off for school armed with home-made bread, bakes and tinned food that my parents had donated for the school’s Harvest festival. We would all troop down to the local parish church to take our harvest booty, and oh, what I sight greeted us swathes of corn and wheat, some still in stucks from the fields baskets and old wooden boxes overflowing with lovingly tended fruit and vegetables, fresh hen’s eggs nestling on beds of straw and regimented stacks of tins that even the most diligent quarter master would be proud of! And, flowers EVERYWHERE! It was a delight – a sense of relief and achievement hung like an aura inside the cool stone walls of the church. It is with this wonderful Autumn festival in mind that I made this Harvest Apple Cake for Kate’s Autumnal Baking Challenge as well as The Pink Whisks Apple Challenge for October too.

Although we tend to celebrate Harvest Festival towards the end of September and throughout October nowadays, the traditional date falls on the first of August and is called Lammas day. (This is believed to be a corruption of “loaf-mass”, due to the loaves of bread that were taken to church, or “lamb-mass”, as lambs were often dedicated to the church on this day as well). Lammas day was the festival of the first harvest, also called “The Feast of the First Fruits”. As wheat tended to be the first crop to be harvested, it was customary for parishioners to take a loaf of bread made from the new crop to church, as a gift – the beginnings of our modern Harvest Festival in churches and schools.

At Harvest time, it was traditional to make a ceremonial corn figure called “Harvest Queens” or “Kern Dolls” from the last sheaves of corn that were cut, these figures were believed to harbour the “Corn Spirit”. The Kern Doll was then dressed in white and festooned with coloured ribbons and taken to the Harvest Supper to be placed in pride of place. Another tradition was to plant the Kern Dolly in the following spring on Plough Monday this was supposed to release the “Corn Spirit” and ensure a bumper crop and harvest for the year. I remember making smaller versions, simply called a Corn Dollies, when I was at primary school – they were considered very lucky, especially when hung up in your homes and particularly in kitchens.

Harvest Home or Harvest Festival is sadly on the decline as our churches struggle to attract worshippers and rural communities diminish, although luckily, Harvest Home Suppers appear to be on the increase in some rural areas of Britain. It would be a great shame if we lost this poignant reminder of bringing the harvest home for the lean winter months. Hopefully this recipe and the cooking challenges I have made this cake for will remind us of what a lovely time of year this is, a time to GATHER in, as well as being an opportunity to give to the less fortunate than ourselves. So, with that in mind – let us away to our kitchens!

Harvest Apple Cake

A simple and easy to whip up apple sponge cake baked in a tray for easy serving – cut into bars or squares for picnics, school or office lunch boxes & for tea-time treats! (Although I used a round cake tin as seen in the photos for a smaller cake.) It is DIVINE served hot with cream, custard or ice cream for a great autumn pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are the queen of British cooking apples – in the absence of these, any tart or sharp “Apply” flavoured or regional “cooking” apples will do.

Ingredients:

  • 1 lb (450g) Bramley cooking apples
  • 1/2 lemon, juice of
  • 8 ounces (200g) butter, softened
  • 10 ounces (250g) golden caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 12 ounces (320g) self raising flour
  • 2 teaspoons baking powder
  • 2 tablespoons Demerara sugar

1. Preheat oven to 180°C/360°F or Gas mark 4.

2. Grease & line a rectangular baking tray – approx 9″ x 7″ (27 cms x 20 cms) or a round cake tin 9″/27cms.

3. Peel, core & thinly slice apples squeeze the lemon juice over them to stop them discolouring and set them to one side.

4. Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it’s easier.

5. Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.

6. Repeat the layer with the remaining half of cake/pudding mixture & apples – the apples should be arranged over the top of the cake/pudding mixture. Sprinkle over with the Demerara sugar.

7. Bake for 45-50 minutes until golden brown, well risen & springy to the touch. Leave to cool slightly for 10 minutes & then cut into squares or bars.

8. Wait until the cake has completely cooled before removing the cake & the baking paper from the tin – store in an airtight tin or container.

9. If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream. It can also be microwaved too, for a future hot pudding.

Karen
This recipe was developed and written by me and originally published to the Country Kitchen Magazine in 2009.
Karen S Booth

Related Posts

Get my latest recipes delivered straight to your inbox

Plus receive my FREE 47 page eBook featuring 9 full recipes from my book!


Harvest Home, A Seasonal Bake for the Autumn Table, Harvest Apple Cake

As Autumn envelops us and mists really do pervade the season, there is one British event that I always look forward to, Harvest Festival. I remember setting off for school armed with home-made bread, bakes and tinned food that my parents had donated for the school’s Harvest festival. We would all troop down to the local parish church to take our harvest booty, and oh, what I sight greeted us swathes of corn and wheat, some still in stucks from the fields baskets and old wooden boxes overflowing with lovingly tended fruit and vegetables, fresh hen’s eggs nestling on beds of straw and regimented stacks of tins that even the most diligent quarter master would be proud of! And, flowers EVERYWHERE! It was a delight – a sense of relief and achievement hung like an aura inside the cool stone walls of the church. It is with this wonderful Autumn festival in mind that I made this Harvest Apple Cake for Kate’s Autumnal Baking Challenge as well as The Pink Whisks Apple Challenge for October too.

Although we tend to celebrate Harvest Festival towards the end of September and throughout October nowadays, the traditional date falls on the first of August and is called Lammas day. (This is believed to be a corruption of “loaf-mass”, due to the loaves of bread that were taken to church, or “lamb-mass”, as lambs were often dedicated to the church on this day as well). Lammas day was the festival of the first harvest, also called “The Feast of the First Fruits”. As wheat tended to be the first crop to be harvested, it was customary for parishioners to take a loaf of bread made from the new crop to church, as a gift – the beginnings of our modern Harvest Festival in churches and schools.

At Harvest time, it was traditional to make a ceremonial corn figure called “Harvest Queens” or “Kern Dolls” from the last sheaves of corn that were cut, these figures were believed to harbour the “Corn Spirit”. The Kern Doll was then dressed in white and festooned with coloured ribbons and taken to the Harvest Supper to be placed in pride of place. Another tradition was to plant the Kern Dolly in the following spring on Plough Monday this was supposed to release the “Corn Spirit” and ensure a bumper crop and harvest for the year. I remember making smaller versions, simply called a Corn Dollies, when I was at primary school – they were considered very lucky, especially when hung up in your homes and particularly in kitchens.

Harvest Home or Harvest Festival is sadly on the decline as our churches struggle to attract worshippers and rural communities diminish, although luckily, Harvest Home Suppers appear to be on the increase in some rural areas of Britain. It would be a great shame if we lost this poignant reminder of bringing the harvest home for the lean winter months. Hopefully this recipe and the cooking challenges I have made this cake for will remind us of what a lovely time of year this is, a time to GATHER in, as well as being an opportunity to give to the less fortunate than ourselves. So, with that in mind – let us away to our kitchens!

Harvest Apple Cake

A simple and easy to whip up apple sponge cake baked in a tray for easy serving – cut into bars or squares for picnics, school or office lunch boxes & for tea-time treats! (Although I used a round cake tin as seen in the photos for a smaller cake.) It is DIVINE served hot with cream, custard or ice cream for a great autumn pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are the queen of British cooking apples – in the absence of these, any tart or sharp “Apply” flavoured or regional “cooking” apples will do.

Ingredients:

  • 1 lb (450g) Bramley cooking apples
  • 1/2 lemon, juice of
  • 8 ounces (200g) butter, softened
  • 10 ounces (250g) golden caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 12 ounces (320g) self raising flour
  • 2 teaspoons baking powder
  • 2 tablespoons Demerara sugar

1. Preheat oven to 180°C/360°F or Gas mark 4.

2. Grease & line a rectangular baking tray – approx 9″ x 7″ (27 cms x 20 cms) or a round cake tin 9″/27cms.

3. Peel, core & thinly slice apples squeeze the lemon juice over them to stop them discolouring and set them to one side.

4. Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it’s easier.

5. Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.

6. Repeat the layer with the remaining half of cake/pudding mixture & apples – the apples should be arranged over the top of the cake/pudding mixture. Sprinkle over with the Demerara sugar.

7. Bake for 45-50 minutes until golden brown, well risen & springy to the touch. Leave to cool slightly for 10 minutes & then cut into squares or bars.

8. Wait until the cake has completely cooled before removing the cake & the baking paper from the tin – store in an airtight tin or container.

9. If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream. It can also be microwaved too, for a future hot pudding.

Karen
This recipe was developed and written by me and originally published to the Country Kitchen Magazine in 2009.
Karen S Booth

Related Posts

Get my latest recipes delivered straight to your inbox

Plus receive my FREE 47 page eBook featuring 9 full recipes from my book!


Harvest Home, A Seasonal Bake for the Autumn Table, Harvest Apple Cake

As Autumn envelops us and mists really do pervade the season, there is one British event that I always look forward to, Harvest Festival. I remember setting off for school armed with home-made bread, bakes and tinned food that my parents had donated for the school’s Harvest festival. We would all troop down to the local parish church to take our harvest booty, and oh, what I sight greeted us swathes of corn and wheat, some still in stucks from the fields baskets and old wooden boxes overflowing with lovingly tended fruit and vegetables, fresh hen’s eggs nestling on beds of straw and regimented stacks of tins that even the most diligent quarter master would be proud of! And, flowers EVERYWHERE! It was a delight – a sense of relief and achievement hung like an aura inside the cool stone walls of the church. It is with this wonderful Autumn festival in mind that I made this Harvest Apple Cake for Kate’s Autumnal Baking Challenge as well as The Pink Whisks Apple Challenge for October too.

Although we tend to celebrate Harvest Festival towards the end of September and throughout October nowadays, the traditional date falls on the first of August and is called Lammas day. (This is believed to be a corruption of “loaf-mass”, due to the loaves of bread that were taken to church, or “lamb-mass”, as lambs were often dedicated to the church on this day as well). Lammas day was the festival of the first harvest, also called “The Feast of the First Fruits”. As wheat tended to be the first crop to be harvested, it was customary for parishioners to take a loaf of bread made from the new crop to church, as a gift – the beginnings of our modern Harvest Festival in churches and schools.

At Harvest time, it was traditional to make a ceremonial corn figure called “Harvest Queens” or “Kern Dolls” from the last sheaves of corn that were cut, these figures were believed to harbour the “Corn Spirit”. The Kern Doll was then dressed in white and festooned with coloured ribbons and taken to the Harvest Supper to be placed in pride of place. Another tradition was to plant the Kern Dolly in the following spring on Plough Monday this was supposed to release the “Corn Spirit” and ensure a bumper crop and harvest for the year. I remember making smaller versions, simply called a Corn Dollies, when I was at primary school – they were considered very lucky, especially when hung up in your homes and particularly in kitchens.

Harvest Home or Harvest Festival is sadly on the decline as our churches struggle to attract worshippers and rural communities diminish, although luckily, Harvest Home Suppers appear to be on the increase in some rural areas of Britain. It would be a great shame if we lost this poignant reminder of bringing the harvest home for the lean winter months. Hopefully this recipe and the cooking challenges I have made this cake for will remind us of what a lovely time of year this is, a time to GATHER in, as well as being an opportunity to give to the less fortunate than ourselves. So, with that in mind – let us away to our kitchens!

Harvest Apple Cake

A simple and easy to whip up apple sponge cake baked in a tray for easy serving – cut into bars or squares for picnics, school or office lunch boxes & for tea-time treats! (Although I used a round cake tin as seen in the photos for a smaller cake.) It is DIVINE served hot with cream, custard or ice cream for a great autumn pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are the queen of British cooking apples – in the absence of these, any tart or sharp “Apply” flavoured or regional “cooking” apples will do.

Ingredients:

  • 1 lb (450g) Bramley cooking apples
  • 1/2 lemon, juice of
  • 8 ounces (200g) butter, softened
  • 10 ounces (250g) golden caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 12 ounces (320g) self raising flour
  • 2 teaspoons baking powder
  • 2 tablespoons Demerara sugar

1. Preheat oven to 180°C/360°F or Gas mark 4.

2. Grease & line a rectangular baking tray – approx 9″ x 7″ (27 cms x 20 cms) or a round cake tin 9″/27cms.

3. Peel, core & thinly slice apples squeeze the lemon juice over them to stop them discolouring and set them to one side.

4. Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it’s easier.

5. Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.

6. Repeat the layer with the remaining half of cake/pudding mixture & apples – the apples should be arranged over the top of the cake/pudding mixture. Sprinkle over with the Demerara sugar.

7. Bake for 45-50 minutes until golden brown, well risen & springy to the touch. Leave to cool slightly for 10 minutes & then cut into squares or bars.

8. Wait until the cake has completely cooled before removing the cake & the baking paper from the tin – store in an airtight tin or container.

9. If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream. It can also be microwaved too, for a future hot pudding.

Karen
This recipe was developed and written by me and originally published to the Country Kitchen Magazine in 2009.
Karen S Booth

Related Posts

Get my latest recipes delivered straight to your inbox

Plus receive my FREE 47 page eBook featuring 9 full recipes from my book!


Harvest Home, A Seasonal Bake for the Autumn Table, Harvest Apple Cake

As Autumn envelops us and mists really do pervade the season, there is one British event that I always look forward to, Harvest Festival. I remember setting off for school armed with home-made bread, bakes and tinned food that my parents had donated for the school’s Harvest festival. We would all troop down to the local parish church to take our harvest booty, and oh, what I sight greeted us swathes of corn and wheat, some still in stucks from the fields baskets and old wooden boxes overflowing with lovingly tended fruit and vegetables, fresh hen’s eggs nestling on beds of straw and regimented stacks of tins that even the most diligent quarter master would be proud of! And, flowers EVERYWHERE! It was a delight – a sense of relief and achievement hung like an aura inside the cool stone walls of the church. It is with this wonderful Autumn festival in mind that I made this Harvest Apple Cake for Kate’s Autumnal Baking Challenge as well as The Pink Whisks Apple Challenge for October too.

Although we tend to celebrate Harvest Festival towards the end of September and throughout October nowadays, the traditional date falls on the first of August and is called Lammas day. (This is believed to be a corruption of “loaf-mass”, due to the loaves of bread that were taken to church, or “lamb-mass”, as lambs were often dedicated to the church on this day as well). Lammas day was the festival of the first harvest, also called “The Feast of the First Fruits”. As wheat tended to be the first crop to be harvested, it was customary for parishioners to take a loaf of bread made from the new crop to church, as a gift – the beginnings of our modern Harvest Festival in churches and schools.

At Harvest time, it was traditional to make a ceremonial corn figure called “Harvest Queens” or “Kern Dolls” from the last sheaves of corn that were cut, these figures were believed to harbour the “Corn Spirit”. The Kern Doll was then dressed in white and festooned with coloured ribbons and taken to the Harvest Supper to be placed in pride of place. Another tradition was to plant the Kern Dolly in the following spring on Plough Monday this was supposed to release the “Corn Spirit” and ensure a bumper crop and harvest for the year. I remember making smaller versions, simply called a Corn Dollies, when I was at primary school – they were considered very lucky, especially when hung up in your homes and particularly in kitchens.

Harvest Home or Harvest Festival is sadly on the decline as our churches struggle to attract worshippers and rural communities diminish, although luckily, Harvest Home Suppers appear to be on the increase in some rural areas of Britain. It would be a great shame if we lost this poignant reminder of bringing the harvest home for the lean winter months. Hopefully this recipe and the cooking challenges I have made this cake for will remind us of what a lovely time of year this is, a time to GATHER in, as well as being an opportunity to give to the less fortunate than ourselves. So, with that in mind – let us away to our kitchens!

Harvest Apple Cake

A simple and easy to whip up apple sponge cake baked in a tray for easy serving – cut into bars or squares for picnics, school or office lunch boxes & for tea-time treats! (Although I used a round cake tin as seen in the photos for a smaller cake.) It is DIVINE served hot with cream, custard or ice cream for a great autumn pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are the queen of British cooking apples – in the absence of these, any tart or sharp “Apply” flavoured or regional “cooking” apples will do.

Ingredients:

  • 1 lb (450g) Bramley cooking apples
  • 1/2 lemon, juice of
  • 8 ounces (200g) butter, softened
  • 10 ounces (250g) golden caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 12 ounces (320g) self raising flour
  • 2 teaspoons baking powder
  • 2 tablespoons Demerara sugar

1. Preheat oven to 180°C/360°F or Gas mark 4.

2. Grease & line a rectangular baking tray – approx 9″ x 7″ (27 cms x 20 cms) or a round cake tin 9″/27cms.

3. Peel, core & thinly slice apples squeeze the lemon juice over them to stop them discolouring and set them to one side.

4. Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it’s easier.

5. Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.

6. Repeat the layer with the remaining half of cake/pudding mixture & apples – the apples should be arranged over the top of the cake/pudding mixture. Sprinkle over with the Demerara sugar.

7. Bake for 45-50 minutes until golden brown, well risen & springy to the touch. Leave to cool slightly for 10 minutes & then cut into squares or bars.

8. Wait until the cake has completely cooled before removing the cake & the baking paper from the tin – store in an airtight tin or container.

9. If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream. It can also be microwaved too, for a future hot pudding.

Karen
This recipe was developed and written by me and originally published to the Country Kitchen Magazine in 2009.
Karen S Booth

Related Posts

Get my latest recipes delivered straight to your inbox

Plus receive my FREE 47 page eBook featuring 9 full recipes from my book!


Harvest Home, A Seasonal Bake for the Autumn Table, Harvest Apple Cake

As Autumn envelops us and mists really do pervade the season, there is one British event that I always look forward to, Harvest Festival. I remember setting off for school armed with home-made bread, bakes and tinned food that my parents had donated for the school’s Harvest festival. We would all troop down to the local parish church to take our harvest booty, and oh, what I sight greeted us swathes of corn and wheat, some still in stucks from the fields baskets and old wooden boxes overflowing with lovingly tended fruit and vegetables, fresh hen’s eggs nestling on beds of straw and regimented stacks of tins that even the most diligent quarter master would be proud of! And, flowers EVERYWHERE! It was a delight – a sense of relief and achievement hung like an aura inside the cool stone walls of the church. It is with this wonderful Autumn festival in mind that I made this Harvest Apple Cake for Kate’s Autumnal Baking Challenge as well as The Pink Whisks Apple Challenge for October too.

Although we tend to celebrate Harvest Festival towards the end of September and throughout October nowadays, the traditional date falls on the first of August and is called Lammas day. (This is believed to be a corruption of “loaf-mass”, due to the loaves of bread that were taken to church, or “lamb-mass”, as lambs were often dedicated to the church on this day as well). Lammas day was the festival of the first harvest, also called “The Feast of the First Fruits”. As wheat tended to be the first crop to be harvested, it was customary for parishioners to take a loaf of bread made from the new crop to church, as a gift – the beginnings of our modern Harvest Festival in churches and schools.

At Harvest time, it was traditional to make a ceremonial corn figure called “Harvest Queens” or “Kern Dolls” from the last sheaves of corn that were cut, these figures were believed to harbour the “Corn Spirit”. The Kern Doll was then dressed in white and festooned with coloured ribbons and taken to the Harvest Supper to be placed in pride of place. Another tradition was to plant the Kern Dolly in the following spring on Plough Monday this was supposed to release the “Corn Spirit” and ensure a bumper crop and harvest for the year. I remember making smaller versions, simply called a Corn Dollies, when I was at primary school – they were considered very lucky, especially when hung up in your homes and particularly in kitchens.

Harvest Home or Harvest Festival is sadly on the decline as our churches struggle to attract worshippers and rural communities diminish, although luckily, Harvest Home Suppers appear to be on the increase in some rural areas of Britain. It would be a great shame if we lost this poignant reminder of bringing the harvest home for the lean winter months. Hopefully this recipe and the cooking challenges I have made this cake for will remind us of what a lovely time of year this is, a time to GATHER in, as well as being an opportunity to give to the less fortunate than ourselves. So, with that in mind – let us away to our kitchens!

Harvest Apple Cake

A simple and easy to whip up apple sponge cake baked in a tray for easy serving – cut into bars or squares for picnics, school or office lunch boxes & for tea-time treats! (Although I used a round cake tin as seen in the photos for a smaller cake.) It is DIVINE served hot with cream, custard or ice cream for a great autumn pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are the queen of British cooking apples – in the absence of these, any tart or sharp “Apply” flavoured or regional “cooking” apples will do.

Ingredients:

  • 1 lb (450g) Bramley cooking apples
  • 1/2 lemon, juice of
  • 8 ounces (200g) butter, softened
  • 10 ounces (250g) golden caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 12 ounces (320g) self raising flour
  • 2 teaspoons baking powder
  • 2 tablespoons Demerara sugar

1. Preheat oven to 180°C/360°F or Gas mark 4.

2. Grease & line a rectangular baking tray – approx 9″ x 7″ (27 cms x 20 cms) or a round cake tin 9″/27cms.

3. Peel, core & thinly slice apples squeeze the lemon juice over them to stop them discolouring and set them to one side.

4. Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it’s easier.

5. Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.

6. Repeat the layer with the remaining half of cake/pudding mixture & apples – the apples should be arranged over the top of the cake/pudding mixture. Sprinkle over with the Demerara sugar.

7. Bake for 45-50 minutes until golden brown, well risen & springy to the touch. Leave to cool slightly for 10 minutes & then cut into squares or bars.

8. Wait until the cake has completely cooled before removing the cake & the baking paper from the tin – store in an airtight tin or container.

9. If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream. It can also be microwaved too, for a future hot pudding.

Karen
This recipe was developed and written by me and originally published to the Country Kitchen Magazine in 2009.
Karen S Booth

Related Posts

Get my latest recipes delivered straight to your inbox

Plus receive my FREE 47 page eBook featuring 9 full recipes from my book!


Harvest Home, A Seasonal Bake for the Autumn Table, Harvest Apple Cake

As Autumn envelops us and mists really do pervade the season, there is one British event that I always look forward to, Harvest Festival. I remember setting off for school armed with home-made bread, bakes and tinned food that my parents had donated for the school’s Harvest festival. We would all troop down to the local parish church to take our harvest booty, and oh, what I sight greeted us swathes of corn and wheat, some still in stucks from the fields baskets and old wooden boxes overflowing with lovingly tended fruit and vegetables, fresh hen’s eggs nestling on beds of straw and regimented stacks of tins that even the most diligent quarter master would be proud of! And, flowers EVERYWHERE! It was a delight – a sense of relief and achievement hung like an aura inside the cool stone walls of the church. It is with this wonderful Autumn festival in mind that I made this Harvest Apple Cake for Kate’s Autumnal Baking Challenge as well as The Pink Whisks Apple Challenge for October too.

Although we tend to celebrate Harvest Festival towards the end of September and throughout October nowadays, the traditional date falls on the first of August and is called Lammas day. (This is believed to be a corruption of “loaf-mass”, due to the loaves of bread that were taken to church, or “lamb-mass”, as lambs were often dedicated to the church on this day as well). Lammas day was the festival of the first harvest, also called “The Feast of the First Fruits”. As wheat tended to be the first crop to be harvested, it was customary for parishioners to take a loaf of bread made from the new crop to church, as a gift – the beginnings of our modern Harvest Festival in churches and schools.

At Harvest time, it was traditional to make a ceremonial corn figure called “Harvest Queens” or “Kern Dolls” from the last sheaves of corn that were cut, these figures were believed to harbour the “Corn Spirit”. The Kern Doll was then dressed in white and festooned with coloured ribbons and taken to the Harvest Supper to be placed in pride of place. Another tradition was to plant the Kern Dolly in the following spring on Plough Monday this was supposed to release the “Corn Spirit” and ensure a bumper crop and harvest for the year. I remember making smaller versions, simply called a Corn Dollies, when I was at primary school – they were considered very lucky, especially when hung up in your homes and particularly in kitchens.

Harvest Home or Harvest Festival is sadly on the decline as our churches struggle to attract worshippers and rural communities diminish, although luckily, Harvest Home Suppers appear to be on the increase in some rural areas of Britain. It would be a great shame if we lost this poignant reminder of bringing the harvest home for the lean winter months. Hopefully this recipe and the cooking challenges I have made this cake for will remind us of what a lovely time of year this is, a time to GATHER in, as well as being an opportunity to give to the less fortunate than ourselves. So, with that in mind – let us away to our kitchens!

Harvest Apple Cake

A simple and easy to whip up apple sponge cake baked in a tray for easy serving – cut into bars or squares for picnics, school or office lunch boxes & for tea-time treats! (Although I used a round cake tin as seen in the photos for a smaller cake.) It is DIVINE served hot with cream, custard or ice cream for a great autumn pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are the queen of British cooking apples – in the absence of these, any tart or sharp “Apply” flavoured or regional “cooking” apples will do.

Ingredients:

  • 1 lb (450g) Bramley cooking apples
  • 1/2 lemon, juice of
  • 8 ounces (200g) butter, softened
  • 10 ounces (250g) golden caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 12 ounces (320g) self raising flour
  • 2 teaspoons baking powder
  • 2 tablespoons Demerara sugar

1. Preheat oven to 180°C/360°F or Gas mark 4.

2. Grease & line a rectangular baking tray – approx 9″ x 7″ (27 cms x 20 cms) or a round cake tin 9″/27cms.

3. Peel, core & thinly slice apples squeeze the lemon juice over them to stop them discolouring and set them to one side.

4. Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it’s easier.

5. Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.

6. Repeat the layer with the remaining half of cake/pudding mixture & apples – the apples should be arranged over the top of the cake/pudding mixture. Sprinkle over with the Demerara sugar.

7. Bake for 45-50 minutes until golden brown, well risen & springy to the touch. Leave to cool slightly for 10 minutes & then cut into squares or bars.

8. Wait until the cake has completely cooled before removing the cake & the baking paper from the tin – store in an airtight tin or container.

9. If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream. It can also be microwaved too, for a future hot pudding.

Karen
This recipe was developed and written by me and originally published to the Country Kitchen Magazine in 2009.
Karen S Booth

Related Posts

Get my latest recipes delivered straight to your inbox

Plus receive my FREE 47 page eBook featuring 9 full recipes from my book!


Harvest Home, A Seasonal Bake for the Autumn Table, Harvest Apple Cake

As Autumn envelops us and mists really do pervade the season, there is one British event that I always look forward to, Harvest Festival. I remember setting off for school armed with home-made bread, bakes and tinned food that my parents had donated for the school’s Harvest festival. We would all troop down to the local parish church to take our harvest booty, and oh, what I sight greeted us swathes of corn and wheat, some still in stucks from the fields baskets and old wooden boxes overflowing with lovingly tended fruit and vegetables, fresh hen’s eggs nestling on beds of straw and regimented stacks of tins that even the most diligent quarter master would be proud of! And, flowers EVERYWHERE! It was a delight – a sense of relief and achievement hung like an aura inside the cool stone walls of the church. It is with this wonderful Autumn festival in mind that I made this Harvest Apple Cake for Kate’s Autumnal Baking Challenge as well as The Pink Whisks Apple Challenge for October too.

Although we tend to celebrate Harvest Festival towards the end of September and throughout October nowadays, the traditional date falls on the first of August and is called Lammas day. (This is believed to be a corruption of “loaf-mass”, due to the loaves of bread that were taken to church, or “lamb-mass”, as lambs were often dedicated to the church on this day as well). Lammas day was the festival of the first harvest, also called “The Feast of the First Fruits”. As wheat tended to be the first crop to be harvested, it was customary for parishioners to take a loaf of bread made from the new crop to church, as a gift – the beginnings of our modern Harvest Festival in churches and schools.

At Harvest time, it was traditional to make a ceremonial corn figure called “Harvest Queens” or “Kern Dolls” from the last sheaves of corn that were cut, these figures were believed to harbour the “Corn Spirit”. The Kern Doll was then dressed in white and festooned with coloured ribbons and taken to the Harvest Supper to be placed in pride of place. Another tradition was to plant the Kern Dolly in the following spring on Plough Monday this was supposed to release the “Corn Spirit” and ensure a bumper crop and harvest for the year. I remember making smaller versions, simply called a Corn Dollies, when I was at primary school – they were considered very lucky, especially when hung up in your homes and particularly in kitchens.

Harvest Home or Harvest Festival is sadly on the decline as our churches struggle to attract worshippers and rural communities diminish, although luckily, Harvest Home Suppers appear to be on the increase in some rural areas of Britain. It would be a great shame if we lost this poignant reminder of bringing the harvest home for the lean winter months. Hopefully this recipe and the cooking challenges I have made this cake for will remind us of what a lovely time of year this is, a time to GATHER in, as well as being an opportunity to give to the less fortunate than ourselves. So, with that in mind – let us away to our kitchens!

Harvest Apple Cake

A simple and easy to whip up apple sponge cake baked in a tray for easy serving – cut into bars or squares for picnics, school or office lunch boxes & for tea-time treats! (Although I used a round cake tin as seen in the photos for a smaller cake.) It is DIVINE served hot with cream, custard or ice cream for a great autumn pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are the queen of British cooking apples – in the absence of these, any tart or sharp “Apply” flavoured or regional “cooking” apples will do.

Ingredients:

  • 1 lb (450g) Bramley cooking apples
  • 1/2 lemon, juice of
  • 8 ounces (200g) butter, softened
  • 10 ounces (250g) golden caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 12 ounces (320g) self raising flour
  • 2 teaspoons baking powder
  • 2 tablespoons Demerara sugar

1. Preheat oven to 180°C/360°F or Gas mark 4.

2. Grease & line a rectangular baking tray – approx 9″ x 7″ (27 cms x 20 cms) or a round cake tin 9″/27cms.

3. Peel, core & thinly slice apples squeeze the lemon juice over them to stop them discolouring and set them to one side.

4. Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it’s easier.

5. Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.

6. Repeat the layer with the remaining half of cake/pudding mixture & apples – the apples should be arranged over the top of the cake/pudding mixture. Sprinkle over with the Demerara sugar.

7. Bake for 45-50 minutes until golden brown, well risen & springy to the touch. Leave to cool slightly for 10 minutes & then cut into squares or bars.

8. Wait until the cake has completely cooled before removing the cake & the baking paper from the tin – store in an airtight tin or container.

9. If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream. It can also be microwaved too, for a future hot pudding.

Karen
This recipe was developed and written by me and originally published to the Country Kitchen Magazine in 2009.
Karen S Booth

Related Posts

Get my latest recipes delivered straight to your inbox

Plus receive my FREE 47 page eBook featuring 9 full recipes from my book!


Harvest Home, A Seasonal Bake for the Autumn Table, Harvest Apple Cake

As Autumn envelops us and mists really do pervade the season, there is one British event that I always look forward to, Harvest Festival. I remember setting off for school armed with home-made bread, bakes and tinned food that my parents had donated for the school’s Harvest festival. We would all troop down to the local parish church to take our harvest booty, and oh, what I sight greeted us swathes of corn and wheat, some still in stucks from the fields baskets and old wooden boxes overflowing with lovingly tended fruit and vegetables, fresh hen’s eggs nestling on beds of straw and regimented stacks of tins that even the most diligent quarter master would be proud of! And, flowers EVERYWHERE! It was a delight – a sense of relief and achievement hung like an aura inside the cool stone walls of the church. It is with this wonderful Autumn festival in mind that I made this Harvest Apple Cake for Kate’s Autumnal Baking Challenge as well as The Pink Whisks Apple Challenge for October too.

Although we tend to celebrate Harvest Festival towards the end of September and throughout October nowadays, the traditional date falls on the first of August and is called Lammas day. (This is believed to be a corruption of “loaf-mass”, due to the loaves of bread that were taken to church, or “lamb-mass”, as lambs were often dedicated to the church on this day as well). Lammas day was the festival of the first harvest, also called “The Feast of the First Fruits”. As wheat tended to be the first crop to be harvested, it was customary for parishioners to take a loaf of bread made from the new crop to church, as a gift – the beginnings of our modern Harvest Festival in churches and schools.

At Harvest time, it was traditional to make a ceremonial corn figure called “Harvest Queens” or “Kern Dolls” from the last sheaves of corn that were cut, these figures were believed to harbour the “Corn Spirit”. The Kern Doll was then dressed in white and festooned with coloured ribbons and taken to the Harvest Supper to be placed in pride of place. Another tradition was to plant the Kern Dolly in the following spring on Plough Monday this was supposed to release the “Corn Spirit” and ensure a bumper crop and harvest for the year. I remember making smaller versions, simply called a Corn Dollies, when I was at primary school – they were considered very lucky, especially when hung up in your homes and particularly in kitchens.

Harvest Home or Harvest Festival is sadly on the decline as our churches struggle to attract worshippers and rural communities diminish, although luckily, Harvest Home Suppers appear to be on the increase in some rural areas of Britain. It would be a great shame if we lost this poignant reminder of bringing the harvest home for the lean winter months. Hopefully this recipe and the cooking challenges I have made this cake for will remind us of what a lovely time of year this is, a time to GATHER in, as well as being an opportunity to give to the less fortunate than ourselves. So, with that in mind – let us away to our kitchens!

Harvest Apple Cake

A simple and easy to whip up apple sponge cake baked in a tray for easy serving – cut into bars or squares for picnics, school or office lunch boxes & for tea-time treats! (Although I used a round cake tin as seen in the photos for a smaller cake.) It is DIVINE served hot with cream, custard or ice cream for a great autumn pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are the queen of British cooking apples – in the absence of these, any tart or sharp “Apply” flavoured or regional “cooking” apples will do.

Ingredients:

  • 1 lb (450g) Bramley cooking apples
  • 1/2 lemon, juice of
  • 8 ounces (200g) butter, softened
  • 10 ounces (250g) golden caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 12 ounces (320g) self raising flour
  • 2 teaspoons baking powder
  • 2 tablespoons Demerara sugar

1. Preheat oven to 180°C/360°F or Gas mark 4.

2. Grease & line a rectangular baking tray – approx 9″ x 7″ (27 cms x 20 cms) or a round cake tin 9″/27cms.

3. Peel, core & thinly slice apples squeeze the lemon juice over them to stop them discolouring and set them to one side.

4. Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it’s easier.

5. Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.

6. Repeat the layer with the remaining half of cake/pudding mixture & apples – the apples should be arranged over the top of the cake/pudding mixture. Sprinkle over with the Demerara sugar.

7. Bake for 45-50 minutes until golden brown, well risen & springy to the touch. Leave to cool slightly for 10 minutes & then cut into squares or bars.

8. Wait until the cake has completely cooled before removing the cake & the baking paper from the tin – store in an airtight tin or container.

9. If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream. It can also be microwaved too, for a future hot pudding.

Karen
This recipe was developed and written by me and originally published to the Country Kitchen Magazine in 2009.
Karen S Booth

Related Posts

Get my latest recipes delivered straight to your inbox

Plus receive my FREE 47 page eBook featuring 9 full recipes from my book!


Harvest Home, A Seasonal Bake for the Autumn Table, Harvest Apple Cake

As Autumn envelops us and mists really do pervade the season, there is one British event that I always look forward to, Harvest Festival. I remember setting off for school armed with home-made bread, bakes and tinned food that my parents had donated for the school’s Harvest festival. We would all troop down to the local parish church to take our harvest booty, and oh, what I sight greeted us swathes of corn and wheat, some still in stucks from the fields baskets and old wooden boxes overflowing with lovingly tended fruit and vegetables, fresh hen’s eggs nestling on beds of straw and regimented stacks of tins that even the most diligent quarter master would be proud of! And, flowers EVERYWHERE! It was a delight – a sense of relief and achievement hung like an aura inside the cool stone walls of the church. It is with this wonderful Autumn festival in mind that I made this Harvest Apple Cake for Kate’s Autumnal Baking Challenge as well as The Pink Whisks Apple Challenge for October too.

Although we tend to celebrate Harvest Festival towards the end of September and throughout October nowadays, the traditional date falls on the first of August and is called Lammas day. (This is believed to be a corruption of “loaf-mass”, due to the loaves of bread that were taken to church, or “lamb-mass”, as lambs were often dedicated to the church on this day as well). Lammas day was the festival of the first harvest, also called “The Feast of the First Fruits”. As wheat tended to be the first crop to be harvested, it was customary for parishioners to take a loaf of bread made from the new crop to church, as a gift – the beginnings of our modern Harvest Festival in churches and schools.

At Harvest time, it was traditional to make a ceremonial corn figure called “Harvest Queens” or “Kern Dolls” from the last sheaves of corn that were cut, these figures were believed to harbour the “Corn Spirit”. The Kern Doll was then dressed in white and festooned with coloured ribbons and taken to the Harvest Supper to be placed in pride of place. Another tradition was to plant the Kern Dolly in the following spring on Plough Monday this was supposed to release the “Corn Spirit” and ensure a bumper crop and harvest for the year. I remember making smaller versions, simply called a Corn Dollies, when I was at primary school – they were considered very lucky, especially when hung up in your homes and particularly in kitchens.

Harvest Home or Harvest Festival is sadly on the decline as our churches struggle to attract worshippers and rural communities diminish, although luckily, Harvest Home Suppers appear to be on the increase in some rural areas of Britain. It would be a great shame if we lost this poignant reminder of bringing the harvest home for the lean winter months. Hopefully this recipe and the cooking challenges I have made this cake for will remind us of what a lovely time of year this is, a time to GATHER in, as well as being an opportunity to give to the less fortunate than ourselves. So, with that in mind – let us away to our kitchens!

Harvest Apple Cake

A simple and easy to whip up apple sponge cake baked in a tray for easy serving – cut into bars or squares for picnics, school or office lunch boxes & for tea-time treats! (Although I used a round cake tin as seen in the photos for a smaller cake.) It is DIVINE served hot with cream, custard or ice cream for a great autumn pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are the queen of British cooking apples – in the absence of these, any tart or sharp “Apply” flavoured or regional “cooking” apples will do.

Ingredients:

  • 1 lb (450g) Bramley cooking apples
  • 1/2 lemon, juice of
  • 8 ounces (200g) butter, softened
  • 10 ounces (250g) golden caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 12 ounces (320g) self raising flour
  • 2 teaspoons baking powder
  • 2 tablespoons Demerara sugar

1. Preheat oven to 180°C/360°F or Gas mark 4.

2. Grease & line a rectangular baking tray – approx 9″ x 7″ (27 cms x 20 cms) or a round cake tin 9″/27cms.

3. Peel, core & thinly slice apples squeeze the lemon juice over them to stop them discolouring and set them to one side.

4. Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it’s easier.

5. Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.

6. Repeat the layer with the remaining half of cake/pudding mixture & apples – the apples should be arranged over the top of the cake/pudding mixture. Sprinkle over with the Demerara sugar.

7. Bake for 45-50 minutes until golden brown, well risen & springy to the touch. Leave to cool slightly for 10 minutes & then cut into squares or bars.

8. Wait until the cake has completely cooled before removing the cake & the baking paper from the tin – store in an airtight tin or container.

9. If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream. It can also be microwaved too, for a future hot pudding.

Karen
This recipe was developed and written by me and originally published to the Country Kitchen Magazine in 2009.
Karen S Booth

Related Posts

Get my latest recipes delivered straight to your inbox

Plus receive my FREE 47 page eBook featuring 9 full recipes from my book!


Watch the video: Apple Harvest Festival 2017 (December 2021).