Celebrate the Harvest with Cake


| 9/9/2013 10:49:00 AM


Tags: recipes, garden harvest, Larissa Reznek, New Hampshire,

cakeSeptember is a month of abundance. It's also when we begin to slow down and start to have time to gather with friends again for pot-luck celebrations of gratitude, giving thanks for all the food we have harvested from our gardens and the (hopefully) quieter months ahead. 

Our table, in these final weeks of summer, is laden full of fresh greens, tomatoes, carrots, beets, hearty breads, pickles and savory jams. But in the spirit of celebration, there is cake too — and not just any cake. Baking a cake that makes use of the harvest yet still has people asking for seconds takes a little creativity in the kitchen. Not all zucchini breads or carrot cakes are created equal, I have learned. Nor do they have to be boring or bland, labeled merely as “wholesome” or “healthy.” I look for recipes that combine unique ingredients like beetroots and poppy seeds, or zucchinis and lemons.

My favorite in-season cake this time of year is an old-fashioned blueberry cake that is the perfect bridge between seasons. Sweetened with molasses, the cake has a robust, warm flavor that hints at autumn yet makes use of the last of summers’ bounty with a handful of delicate blueberries studded throughout. Find the recipe below or try one of these creative harvest cakes the next time you’re in the kitchen:

Zucchini Cake with Crunchy Lemon Glaze

Beetroot Poppy Seed Cake

Carrot Cake with Maple Cream Cheese Frosting


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