Books, Tea, and the Trinity: Apple Buttermilk Cake

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, we have made-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew,The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book four, Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes. 

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

The next week we had lavender flowering tea, Irish Soda Bread, Tuna Salad, Twice Baked Potatoes, carrot soup, and Quaker Oatmeal Cookies with Chocolate Chips.

For our final discussion of Prince Caspian we had Earl Grey Lavender Scones, Salmon and Cucumber Sandwiches, Radish-Dill Canapés, Cheese Potato Crisps, and Buttermilk Apple Cake.

Today’s recipe is the Buttermilk Apple Cake from two peas & their pod. I first came across this recipe when I was looking for something to make with the leftover buttermilk from my Irish Soda Bread.

Ingredients:

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon, divided
• Pinch of fresh nutmeg
• ½ stick unsalted butter, softened
• 2/3 cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 large egg
• ½ cup shaken buttermilk
• 1 large Granny Smith apple, peeled, and sliced 
• 2 Tablespoons brown sugar
• Turbinado sugar (to sprinkle on top of cake) [I didn’t have any so I used brown sugar instead)
• Powdered Sugar (optional)

Directions:

1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, salt, ½ teaspoon of the cinnamon, and nutmeg. 
3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy.
4. Beat in vanilla. Add egg and beat until combined.
5. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
6. In a small bowl, combine the apple slices with the brown sugar and other ½ teaspoon cinnamon.
7. Stir until apples are coated.
8. Spoon batter into cake pan, smoothing top. Place sliced apples evenly over top and sprinkle with turbinado sugar.
9. Bake until cake is golden and a wooden pick inserted into center comes out clean, about 25 minutes.
10. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
11. Invert onto a plate. Serve with vanilla ice cream if you wish or add powdered sugar on top.

This was delicious and is a wonderful way to use up the leftover buttermilk if you are looking for something different to try. It looked a little plain so I added the powdered sugar, next time I make it I am contemplating forgoing sugar on top and maybe adding a glaze? But yes, it was absolutely delicious and I recommend it.

For more from our Books, Tea, and the Trinity tea times, go to Radish-Dill Canapés

For more cake recipes, go to Applesauce Cake

For more dessert recipes, go to Brown Butter Matcha Brownies

For more recipes, go to Dark Chocolate Peppermint Scones

For more tea posts, go to Spill the Tea: Alley Cat Cafe

Books, Tea, and the Trinity: Radish-Dill Canapés

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, we have made-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book four, Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes. 

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

The next week we had lavender flowering tea, Irish Soda Bread, Tuna Salad, Twice Baked Potatoes, carrot soup, and Quaker Oatmeal Cookies with Chocolate Chips.

For our final discussion of Prince Caspian we had Earl Grey Lavender Scones, Salmon and Cucumber Sandwiches, Radish-Dill Canapés, Cheese Potato Crisps, and Buttermilk Apple Cake.

Today’s recipe is the Radish-Dill Canapés (as I can’t find the recipe for the earlier two foods) and comes from TeaTime Magazine.

Ingredients:

• ¼ cup salted butter, softened
• 1 tablespoon finely chopped fresh dill
• 6 slices very thin wheat bread, such as Pepperidge Farm
• 6 radishes
• Garnish: fine sea salt

Directions:

1. In a small bowl, combine butter and dill, stirring until smooth and creamy. Set aside.
2. Using a serrated knife, trim crusts from bread slices to make 3¼-inch squares. Cut each square in half to make 2 rectangles. Cover with damp paper towels to prevent drying out, or store in a resealable plastic bag.
3. Using a mandoline or a very sharp paring knife, cut radishes into paper-thin slices.
4. Spread each bread slice evenly with dill butter. Lay radish slices in a shingled fashion on top of butter. Just before serving, sprinkle lightly with fine sea salt.

Make-Ahead Tip: Dill butter can be made a day in advance and refrigerated until needed. Let it come to room temperature before using. Canapés can be assembled an hour in advance and covered with damp paper towels. Sprinkle with salt just before serving.

This was delicious but I love radishes so anything with them is delicious.

For more from our Books, Tea, and the Trinity tea times, go to Twice Baked Potatoes

For more radish recipes, go to Radish Ruffle Canapés

For more Teatime Magazine recipes, go to Brisket and Slaw Roulades

For more recipes, go to Dark Chocolate Peppermint Scones

For more tea posts, go to Spill the Tea: Alley Cat Cafe

Books, Tea, and the Trinity: Hummus and Veggie Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity. 

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to. 

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack Sandwiches, Zuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

This recipe comes from Simple Veganista

Ingredients:

• 4 slices of bread
• 1/4 – 1/3 cup hummus
• leafy greens of choice
• 1 tomato, thinly sliced
• 1 cucumber, thinly sliced lengthwise and cut to width of bread
• 2 bell peppers
• 1/4 onion, thinly sliced
• Salt
• Pepper

Directions:

1. Slice the veggies
2. Spread hummus on one slice of bread.
3. Layer with the leafy greens, tomato, cucumber, red bell pepper, and onion.
4. Sprinkle with salt & fresh cracked pepper.
5. Slice in half and enjoy!

I love veggies and hummus so I loved these sandwiches. Not only were they delicious, but you can add or subtract any vegetables you like when making them.

And food to go with.

For more from our Books, Tea, and the Trinity tea times, go to Egg Salad and Cherry Tomatoes Sandwiches

For more sandwich recipes, go to Red Pepper Triple Stack Sandwiches

For more recipes, go to Sweet Cream Scones

For more tea posts, go to Healthy Waldorf Salad

Books, Tea, and the Trinity: Egg Salad and Cherry Tomatoes Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to. 

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack Sandwiches, Zuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

This recipe comes from Tea Time Magazine.

Ingredients:

• 6 slices firm white bread
• 2 tablespoons unsalted butter, room temperature
• 1 to 2 cherry tomatoes
• 2 hardboiled eggs
• 1 to 2 tablespoons chopped green onion
• 1 to 2 lettuce leaves, finely shredded
• 2 tablespoons mayonnaise
• Salt, to taste
• Ground black pepper, to taste
• Watercress (Can substitute with cilantro)

Instructions

1. With a serrated knife, trim and discard crusts from each bread slice.
2. Butter one side of each slice; set aside.
3. Cut tomatoes in half and scoop out flesh and seeds; dice tomatoes.
4. In a medium bowl, mash eggs.
5. Stir in tomatoes, onion, lettuce, mayonnaise, salt, and pepper until smooth.
6. Spread a thick layer of egg mixture onto buttered side of each bread slice. Top with watercress and cover with the remaining bread slices, butter side down, to make 3 sandwiches.
7. With a serrated knife, cut each sandwich diagonally into 4 triangles. Serve immediately or cover with a damp tea towel or paper towels and refrigerate until ready to serve.

These were absolutely delicious and a great twist on egg salad if you are looking for something new. I’ve made them several times since and I love them.

And some yummy tea sandwiches on a plate.

For more from our Books, Tea, and the Trinity tea times, go to Sweet Cream Scones

For more sandwich recipes, go to Red Pepper Triple Stack Sandwiches

For more Egg Salad recipes, go to Curried Egg Salad Triple Stacks Sandwiches

For more Tea Time Magazine Recipes, go to Radish Ruffle Canapés

For more recipes, go to Healthy Waldorf Salad

For more tea posts, go to Apple Cinnamon Scones

Books, Tea, and the Trinity: Sweet Cream Scones

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to.

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack Sandwiches, Zuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

This first recipe comes from Tea Time Magazine, but the preserves a friend made. As it was an experiment in making the preserves, I unfortunately don’t have a recipe to share for it.

Ingredients:

• 3½ cups plus 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• ⅛ teaspoon salt
• 3 ounces cold unsalted butter, cubed
• ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
• 1 large egg, lightly beaten
• Garnish: confectioners’ sugar

Directions:

1. Preheat oven to 425°.
2. Line a rimmed baking sheet with parchment paper.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Make a well in flour mixture.
5. In a medium bowl, whisk together ¾ cup cream and egg.
6. Pour cream mixture into well in flour mixure. Using a fork, stir together until a dough begins to form.
7. Turn out dough onto a lightly floured surface, and knead gently until dough comes together. Shape dough into a round.
8. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¾-inch round cutter dipped in flour, cut 10 scones from dough.
9. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
10. Bake until tops of scones are golden brown, 8 to 10 minutes. Serve warm.
11. Garnish tops of scones with a dusting of confectioners’ sugar, if desired.

These were absolutely delicious and a perfect addition to our tea. I would definitely make them again.

And eat scones!

For more from our Books, Tea, and the Trinity tea times, go to Red Pepper Triple Stack Sandwiches

For more TeaTime Magazine Recipes, go to Radish Ruffle Canapés

For more scones, go to Apple Cinnamon Scones

For more recipes, go to Healthy Waldorf Salad

For more tea posts, go to Spill the Tea: Caroline’s Coffee Roaster