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Chef Elizabeth on the Farm

Farmhouse Cranberry Crumb Cake

Chef Elizabeth 

The colors are changing here on the farm and it is time for coffee cakes and conversations. This is a cake that I make all the time when I am looking for a cheap and quick cake for unexpected company. As a lover of cranberries, I always have then in my freezer. Feel free to use whichever fruit is in season, or make with frozen fruit.

I am pleased to announce that I have local raw honey for sale at Wynyates Farmhouse Bakery.


• 1-1/2 cups all-purpose flour
• 1 cup granulated white sugar
• 1 tablespoon baking powder
• 1/2 cup  neutral vegetable oil
• 1/3 cup milk or sour cream
• 2 large eggs, beaten to blend
• 1 teaspoon  pure vanilla extract
• 1/3 cup firmly packed light brown sugar
• 1/3 cup rolled oats
• 2 teaspoons ground cinnamon
• 4 tablespoons unsalted butter, cut into pieces

Optional Fruit Filling:

• 1 cup cranberries or other frozen fruit
• 1/3 cup orange juice
• 1/3 cup raw honey


If you plan to unfold the cake, use a spring form pan.

1. Preheat oven to 300 F.

2. Mix first 3 ingredients in large bowl. Add oil, milk, eggs and vanilla and stir until dry ingredients are just moistened.

3. Transfer batter to ungreased 8-inch square baking pan. *

4. Sprinkle with brown sugar, oats then cinnamon. Dot top of batter with butter. Bake until tester inserted in center comes out clean, about 50 minutes.

5.  Cool slightly. Cut into squares to serve.

*Fruit filling:

Combine ingredients in a small pot and heat until the berries have popped and then let cool. Spread gently over cake batter before sprinkling with the sugar, cinnamon and butter.

cranberry crumb cake

German Holiday Breakfast Cake

Chef ElizabethIMG_1291

I wanted to share this special recipe because it is perfect for holiday entertaining. I am lucky enough to get the culinary benefits of having an Austrian-German sharing my kitchen; this is a recipe that he developed and perfected over time. I love to bake delicious goods over the course of the few days when company is around. This cake is reminiscent of upside-down cake, but it is less work. I love warm fruit cakes that are steaming from the heat of the oven, and I love the way the whipped cream melts all over the cake. We also pour local maple syrup over the cake from time to time. I always find a way to sneak that liquid gold into my food!

During the holidays we all love a quick, easy, and delicious breakfast cake that is full of the taste of the season. Your kitchen will be filled the scent of sugar, cinnamon, and apples. This is a family favourite and it serves 12, so it is perfect for a large group. This cake is delicious at room temperature, and it warms up perfectly the next day.

Feel free to substitute the fruit if you like — around the holidays try pineapple or pears. Add a few maraschino cherries for additional color.


For the apple-walnut topping:

• 1/3 cup chopped walnuts or pecans
• 1/3 cup butter
• 1/2 teaspoon cinnamon
• 1/3 cup granulated white sugar
• 4-5 large apples, peeled and cut into chunks or slices
• juice of one medium lemon, about 2 tablespoons
• 3 tablespoons butter

For the batter:

• 1 cup all purpose flour
• 1 cup buttermilk or milk soured with 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 3 tablespoons granulated white sugar
• 3 tablespoons melted butter
• 1/2 teaspoon pure vanilla


1. In a large (10 or 12 inch) cast-iron skillet over medium heat, toast the nuts and then remove them from the skillet.

2. If you are not using buttermilk: Combine milk with lemon juice in a medium bowl and set aside for 5 minutes to “sour”.

3. Cook the fruit over medium heat — place the butter in the pan and let it melt, then add the sugar, and then the apples, cinnamon, and the lemon juice. Let the apples soften for about 5 minutes. Remove the cooked apple mixture from the pan and set aside.

4. Preheat the oven to 350 degrees F.

5. To make the batter, combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg, vanilla, and butter into buttermilk or “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

6. Wipe the skillet clean, then and add 3 tablespoons butter and let it melt. (This step prevents the apples from sticking.) Add the apples, sprinkle with the toasted nuts, and then add the batter.

7. Bake for about 20 minutes. The top will be golden-brown, and a cake tester will come out clean.

8. Let the cake cool for about 2-3 minutes in the pan and then invert the cake onto a round serving platter. Dust with icing sugar.

9. Serve with whipped or ice cream or frozen yogurt.