A Year From Oak Cottage

Category: Baking

Bread, cakes and oven-warm things from the cottage kitchen.

Apple Cinnamon Oat Crumble Cake
A homely apple cake with a cinnamon oat crumble top.

I wrote this one after a day that started with good intentions and ended with me eating at the kitchen table in my gardening jumper. That is often how the better recipes arrive here.
Recipe Notes
- Prep: 25 minutes
- Cook: 45 minutes
- Serves: 8
- Best season: Autumn
Ingredients
- 180 g unsalted butter, softened
- 160 g light brown sugar
- 3 eggs
- 220 g self raising flour
- 1 tsp ground cinnamon
- 2 eating apples, peeled and chopped
- 60 g rolled oats
- 40 g plain flour
- 40 g cold butter, diced
- 40 g demerara sugar
Method
1. Heat the oven to 180 C and line a 20 cm cake tin.
2. Beat the butter and brown sugar until pale. Add the eggs one at a time.
3. Fold in the self raising flour, cinnamon and chopped apple. Spoon into the tin.
4. Rub the oats, plain flour, cold butter and demerara sugar together, then scatter over the batter.
5. Bake for 40 to 45 minutes until a skewer comes out clean. Cool before slicing.
From my cottage notebook

I like this cake best on the second day, when the apples have settled and the top has softened just enough. It is very good with plain yoghurt for breakfast, though I pretend that is accidental.
May 26, 2026
Lemon Elderflower Drizzle Cake
A lemon loaf cake soaked with elderflower syrup.

I wrote this one after a day that started with good intentions and ended with me eating at the kitchen table in my gardening jumper. That is often how the better recipes arrive here.
Recipe Notes
- Prep: 20 minutes
- Cook: 45 minutes
- Serves: 10 slices
- Best season: Spring
Ingredients
- 200 g unsalted butter, softened
- 200 g caster sugar
- 3 eggs
- 200 g self raising flour
- 2 lemons, zested
- 3 tbsp milk
- 4 tbsp elderflower cordial
- 3 tbsp lemon juice
- 80 g icing sugar
Method
1. Heat the oven to 180 C and line a loaf tin.
2. Beat butter and sugar until pale. Add eggs one at a time.
3. Fold in flour, lemon zest and milk. Spoon into the tin.
4. Bake for 40 to 45 minutes.
5. Mix elderflower cordial, lemon juice and icing sugar. Poke holes in the warm cake and spoon over the drizzle.
From my cottage notebook

Elderflower always feels like a small deadline. One week it is there, frothy and generous, and then it is gone. This cake is my way of catching a little of it.
March 15, 2026
Honey Butter Cottage Loaf
A soft white loaf brushed with honey butter while still warm.

I wrote this one after a day that started with good intentions and ended with me eating at the kitchen table in my gardening jumper. That is often how the better recipes arrive here.
Recipe Notes
- Prep: 20 minutes, plus rising
- Cook: 35 minutes
- Serves: 1 loaf
- Best season: All year
Ingredients
- 500 g strong white bread flour
- 7 g fast action yeast
- 1 tsp fine sea salt
- 300 ml warm water
- 2 tbsp runny honey
- 40 g unsalted butter, softened
- Extra butter and honey for brushing
Method
1. Stir the flour, yeast and salt together in a large bowl.
2. Mix the warm water with the honey, then pour it into the flour. Add the butter and bring the dough together.
3. Knead for 8 to 10 minutes until smooth and springy. Cover and leave until doubled.
4. Shape into a loaf and place in a greased tin. Leave for 35 to 45 minutes.
5. Bake at 200 C for 30 to 35 minutes, then brush with melted butter and honey while warm.
From my cottage notebook

This is the loaf I make when the cottage feels a little bare. It asks for very little, then gives back toast, crumbs on the board and the sort of smell that makes me stop what I am doing.
January 12, 2026