I’ve been away from this blog for a long time, but with good reason. I spent some time in Ireland last month and among other things did some baking there. Because there were more family members visiting Ireland from the U.S. on this trip with me, we had several gatherings one of which featured my mother’s delicious Carolina Pulled Pork.
Once I heard that she’d be featuring pork, and since I’d offered to make a dessert, I thought I go with something that featured apples. Not only were apples mid-season during September in Ireland, but they make a good accompaniment to pork (even, I think, in separate courses).
Lately, I’ve been finding great recipes on BBC’s Good Food site. It would not be an understatement to say that I’ve got about 50 recipes bookmarked there. Their October print magazine kept me company on the eight hour flight home (and provided more bookmarked recipes!).
I found it slightly strange that the recipe didn’t call for a particular type of apple; I chose Braeburns. Also, the recipe indicated to grate the apples with the skin on – another surprise, but worth it.
The apple, walnut and cinnamon combination is a classic.
Black treacle was a new ingredient for me – although I knew it was similar to molasses, I was surprised by its flavor. Used only in the icing, the slight bitterness of the treacle paired will with the sweetness of the cake. And it’s unexpected, which I liked.
This cake would make a great addition to your fall baking lineup. I can’t recommend it highly enough!
If you’d like to make this cake, you can find the recipe on the BBC Good Food website.