My Autumn Baking Adventures

During October and November, my husband described me as being on a ‘baking rampage.’ He was right…

Baking has always been my little escape—a way to create, experiment, and share something delicious with others. Over these months, I found myself turning to my oven time and time again, exploring flavours, perfecting techniques, and finding joy in every loaf and slice.

What I Baked:

• Three Apple, Lemon, and Poppyseed Loaf Cakes
• One Ukrainian Buckwheat Cake
• One Gingerbread Pear Loaf
• One Orange and Walnut Cake

Each cake has a story, a purpose, and a moment shared with someone I care about.

Apple, Lemon, and Poppyseed Loaf Cake

This cake became my go-to for sharing with others:

• One for my trip to Kent (October)
• One for a colleague’s birthday (October)
• One for my sister and her partner (November)

It’s an easy choice because it’s always a crowd-pleaser—bright, zesty, and delicious.

Ingredients:

• 3 very small or 2 medium apples (Braeburn), quartered
• 3 eggs
• 175g caster sugar
• Finely grated zest of 2 unwaxed lemons
• 1 tsp vanilla bean paste
• ½ tsp almond extract
• 175g plain flour
• 1 tsp baking powder
• 150g unsalted butter, melted
• 1 heaped tbsp poppy seeds (plus extra for sprinkling)

Instructions:

1. Preheat the oven to 180°C (160°C fan), Gas Mark 4. Line a 900g loaf tin with baking paper.
2. Core the apples (keep the skins on) and dice finely.
3. Beat eggs, sugar, lemon zest, vanilla bean paste, and almond extract together. Add flour, baking powder, and melted butter, then mix.
4. Gently fold in the apples and poppy seeds.
5. Bake until golden and a skewer comes out clean.

Reference: Simply, Sabrina, Page 218

Greta’s Buckwheat Cake

I baked this cake simply because I could! Inspired by a Ukrainian cookbook gifted to me by a dear friend, this recipe intrigued me with its use of kefir. The result? A moist, nutty cake that pairs beautifully with a dollop of mascarpone.

Ingredients:

• 150g unsalted butter, softened (plus extra for the tin)
• 150g Demerara sugar (or any brown sugar)
• 3 eggs, lightly beaten
• 150g buckwheat flour
• 1 tsp baking powder
• 60ml kefir

Instructions:

1. Preheat the oven to 170°C (fan). Butter a 15cm round cake tin and line with baking paper.
2. Cream the butter and sugar until fluffy. Gradually whisk in the eggs.
3. Fold in the flour and baking powder. Stir in the kefir.
4. Pour the mixture into the tin and smooth the top.
5. Bake for 35 minutes. Test with a skewer to ensure it’s cooked through.

Reference: Olia Hercules, Home Food, Page 245

Gingerbread Pear Loaf

This bake was more of an experiment. I’ve tried it before, but pears have always been tricky. This time, I chopped them into smaller pieces and adjusted proportions. While it took an unexpectedly long 2 hours to bake, the outcome was rich, gingery, and full of delicious pear chunks.

Full recipe here

Ingredients:

• 60g unsalted butter (plus extra for the tin)
• 125g dark brown sugar
• 2½ cm fresh ginger, grated
• 1 egg
• 100ml milk
• 115g self-raising flour
• 1 tsp ground ginger
• 3 cardamom pods (seeds ground, pods discarded)
• ½ tsp baking powder
• 4 slim pears, halved
• 1 ball of stem ginger in syrup, roughly chopped

Instructions:

1. Preheat the oven to 160°C (fan). Line and butter a 28x22cm baking tin.
2. Beat butter, sugar, ginger, egg, and milk together. Stir in the flour, spices, and baking powder.
3. Pour into the tin and arrange pears on top. Scatter with sugar and stem ginger.
4. Bake for 25–30 minutes or until firm to the touch.

Note: Store leftovers in the fridge and warm before serving.

Orange and Walnut Cake

This cake was baked with love and nostalgia. A tribute to 30 years of friendship with two of my closest friends, it was a labour of joy (and patience—it took twice as long to bake as expected). But the flavours were worth it, and it’s a recipe I’ll return to.

Full recipe here

Ingredients:
For the cake:

• 250g unsalted butter
• 1 orange, zested and sliced
• 1 tbsp Cointreau
• 250g caster sugar (I reduced it to 150g)
• 5 eggs
• 250g plain flour
• 1 tsp baking powder
• 100g walnuts, chopped

For the glaze:

• 250g caster sugar
• 1 orange (zest and juice)
• 3.5 tbsp Cointreau

Instructions:

1. Preheat the oven to 180°C (160°C fan). Line a 20cm cake tin.
2. Beat butter, orange zest, Cointreau, and sugar until fluffy. Add eggs and mix well.
3. Fold in flour, baking powder, and walnuts.
4. Bake for 45 minutes. Cool slightly.
5. Prepare the glaze by simmering ingredients until syrupy. Brush over the cooled cake.

More than just cakes…

Baking has always been soothing for me—a quiet act of creation amidst life’s chaos. These cakes were more than just recipes; they were moments shared with colleagues, friends and family, experiments that brought joy, and small victories in my kitchen. Each bake told its own story, and while I can’t quite pick a favourite, the Apple, Lemon, and Poppyseed Loaf holds a special place in my heart.Here’s to more baking adventures ahead—may our ovens stay warm and our cakes stay delicious!

Which of these cakes would you love to try? Let me know!