Our Blog - Tales Around The Teapot
Category: Recipes | Posted on: September 6, 2013

Mrs Simkins’ Harvest Cake

 Harvest Cake Uncut by Haystack

This beautifully appl-y, cidery cake is just the thing for Autumn. Eat warm or cold accompanied by a cup of your favourite Clipper tea.



  • 175g (6oz) plain flour
  • 1½ teaspoons baking powder
  • 50g (2oz) wholemeal flour
  • 110g (4oz) cool butter, diced
  • 110g (4oz) granulated sugar (ideally unrefined)
  • 225g (8oz) peeled, cored, apples, prepared weight (cooking, eating or a mixture of both)
  • 2 medium eggs, lightly beated
  • 3 tablespoons cider, ideally fruity, mellow and not too dry

To finish

  • 1 further apple
  • 2 further teaspoons granulated sugar


You will need a greased loose bottomed 20cm (8 inch) cake tin

 Preheat oven to 160C (fan ovens) or equivalent remember: oven performance can vary tremendously

 Sieve the plain flour and baking powder into a bowl, stir in the wholemeal flour and rub in the butter.

 Stir in the sugar. Cut the prepared apple into 1 cm (½ inch) chunks and stir into the mixture.

 Stir in the eggs and cider.

 Transfer to the prepared tin and smooth the top with the back of a metal spoon: wet the spoon to make it easier. Core the remaining apple, slice thinly, arrange over the top of the cake and sprinkle evenly with sugar.

 Bake in a preheated oven for approximately 1¼ hours (if your oven is quite fierce, check after an hour) until springy to the touch and a skewer inserted comes out clean.

 Leave in the tin for a few moments, then remove and cool on a wire rack. Store in an airtight tin when completely cold.




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