Apple and Oatmeal Cake for St. Patricks Day

Growing up in a French/Italian family, St. Patrick's day was never really celebrated as a big feast day for us, however my Mom did put together a pretty decent boiled dinner for the occasion.  While raising my own family, that corned beef and cabbage tradition continued.  As I became more adept at cooking and trying new dishes, finding traditional meals to cook for my family from different parts of the world was really fun!  Our St. Patrick's day meal really needed an update, so for the past several years finding really good and interesting dishes such as this Apple and Oatmeal cake, was a very happy find indeed.  This is a very moist cake made with layers of cooked apples and oatmeal.  Very little sugar is used and a hint of lemon peel and cinnamon is added.  It's a pretty little cake, that I baked in a 6 inch X 3 inch pan, it gives this cake a nice height.  It can be served alone with a light dusting of powdered sugar on top or with a dollop of whipped cream on the side.  Either way, a fine cake deserving of a wonderful ending to a St. Patrick's day meal or any meal for that matter!

Ingredients

 

Recipe from Theodora Fitzgibbons "Irish Traditional Food"

1 lb. cooking apples, peeled, cored and chopped coarsley

2 rounded tablespoons sugar

1/2 teaspoon ground cinnamon

1 rounded tablespoon of raisins

1 stick (4 oz.) butter

1 rounded tablespoon brown sugar

1 tablespoon golden syrup or honey

10 oz. old fashioned oatmeal

finely grated peel of 1/2 a lemon

2 large eggs, beaten

powdered sugar, optional  

6 inch spring form pan or a 6X3 inch cake pan, lined bottom and sides with parchment paper and sprayed with pan spray.

preheat oven to 375° F.

1.  Combine apple chunks with the sugar and cinnamon and cook on medium heat until soft and all water is evaporated.  You may have to mash cooked apples with a fork depending on what kind of apples you use.  A dry slightly chunky puree is what you want.  Add the raisins to the cooked apples and allow to cool.

 

2.  Melt the butter, brown sugar and golden syrup or honey in a saucepan.  Remove from heat.

3.  Combine the oatmeal and lemon peel in a bowl.  Add the melted butter mixture and the beaten eggs, combine well with a spoon.  Divide this mixture up evenly in three separate bowls.

4.  Press 1/3 of the oatmeal mixture evenly in the bottom of the prepared pan.  Spoon 1/2 the apple mixture over the oatmeal layer and spread evenly.  Cover the next 1/3 of oatmeal over the apple layer and press evenly and repeat with the rest of the apple then oatmeal.  Pressing the final layer of oatmeal gently but evenly over the top.

5.  Bake in preheated 375° oven for 30 minutes or until a light golden color on top.  Remove from the oven and cool in the pan on a wire rack.  Flip cake out on a plate, remove parchment paper and place your serving plate over the top and carefully flip again.  Center cake on your plate and sift a little powdered sugar over the top if desired.  Enjoy!

 

Maine Wild Blueberry Gingerbread

Blueberry season is upon us here in Maine, a season, I for one, look forward to every summer.  Maine's wild blueberries grow naturally in fields and barrens throughout the Downeast coast and are indigenous to Maine .  Native Americans were the first to use the tiny blue berries, both fresh and dried, for their flavor, nutrition and healing qualities but it was not until the 1840′s that wild blueberries were first harvested commercially.  

I found this recipe in a flyer called Maine Blueberry Recipes, put out by the Maine Department of Agriculture.  If your looking for a moist and really delicious quick bread, this is the one to try.  Fresh or frozen blueberries may be used and it freezes very well. 

Ingredients

1/2 cup butter, room temperature

1/2 teaspoon salt

1 cup granulated sugar

1 large egg

2 cups all purpose flour

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

3 tablespoons molasses

1 cup buttermilk

1 cup blueberries, fresh or frozen

3 tablespoons granulated sugar

Preheat oven to 350°

butter and line the bottom with parchment paper a 5X9 inch loaf pan.

1.   In a mixing bowl, cream together the butter, sugar and salt until well combined.

2.   Add the egg and beat until light and fluffy.

3.   In a large bowl, sift together the flour, ginger and cinnamon, set aside.

4.   In a small bowl, add molasses and baking soda, stir to combine and set aside.

5.   Add flour mixture alternately with buttermilk, starting with the flour first then buttermilk and ending with flour.  Mix until completely combined.  Add molasses mixture and mix to combine.  Fold in by hand the blueberries and mix carefully but thoroughly to distribute the berries throughout the mix.

 6.   Pour into prepared loaf pan and smooth the top.  Sprinkle the 3 tablespoons sugar, evenly over the top of the batter.  Place in the preheated oven and bake for 50-60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.  Remove from oven and place on a wire cooling rack.  Allow to cool for an hour, then turn out onto rack to cool completely before cutting.  Enjoy!