O.K., I’m envisioning a quiet little spot in the house – a perfect little spot that would transport me and Murph, a pair of big comfy wing chairs and an ancient tea table from Maine, into an old cozy cottage in Ireland – anywhere in Ireland would be fine by me!

I’m thinking the sitting room at Connecticut Country House would be perfect.  This little room is just that - little, retaining the most authenticity of this 18th century house with it’s wavy plaster walls and ceiling, and 9 over 6 wavy glass windows.  To me, spontaneously moving things – like furniture – is no big deal.  (Murph affectionately – maybe it’s more like jokingly – calls it ‘Murphy Aerobics’.)  By pushing things around to different spots really does transform a space.  And my mission today is to transform my wee sitting room (a little Irish note there) into my make believe Irish cottage that I will reveal to you tomorrow on St. Patrick’s Day in Part Two – the decor.

When I think of a tea in an ancient Irish cottage, I think simplicity, charm, and a kind of down to earthiness. In my case, the timing will be for a breakfast tea, featuring a black tea, Twining’s Irish Breakfast Tea (naturally) and an Irish Apple Cake – sort of a cross between a coffee cake and a tart. Simplicity at it’s best – presented and enjoyed in a spot set with a lot of thought and care – the characteristics I remember best of my first time in Ireland.

I chose an apple cake because legend has it that St. Patrick planted an apple tree in Armagh County – today also called “Orchard County” – known for its apple blossom tours and festivals. I found this cake easy to make, and so honest in its appearance and deliciously satisfying flavor.

An Honest Apple Cake

(Serves 8-12, depending on the size of your slices)

Cake

2 large baking apples (I used Matsu apples)

1 1/4 cup self-rising flour (I did not have this on hand – I used Swan’s Down Cake Flour)

1/2 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 eggs

4 tablespoons whole milk

1/2 cup (1 stick) unsalted butter (have a little extra on hand for greasing the pan)

Optional garnish: Confectioner’s sugar for dusting, if you are serving it cold.  Sprigs of fresh mint.

Crumb Topping

3/4 cup all-purpose flour

1/2 cup sugar

6 tablespoons unsalted butter

Preheat oven to 350 degrees F.  Take a 9-inch springform pan, and grease generously with butter.

Make the crumb topping first.  Sift the flour into a medium sized bowl and cut the butter into it. With your hands, work the two parts together by rubbing them together with your hands.  It will turn into a bread crumb-like texture.  Then fold in the sugar with your hands.  This part is done – set aside for now.

For the cake, peel the apples, core, and then slice pretty thin – about 1/8 – 1/4 inch thickness.  In a mixing bowl, beat the butter and the sugar until light in color and smoothly blended.  Add the eggs and beat at low speed.  In a separate bowl, sift together the flour, cinnamon, and salt – and gradually add flour mixture to the wet mixture – beat on low.  Gradually add the milk. When fully incorporated – you’re done mixing.

Scoop the batter into the greased springform pan and make as level as you can.  Using a circular design, place the apple slices on top of the batter.  Finish off with the crumb mixture.

Bake for 1 hour or until lightly browned and firm to your touch.  Serve warm, or completely cooled with a dusting of confectioner’s sugar (my fav when it comes to elevating the look of a dessert).  If you serve this warm for a dessert – try it with a scoop of vanilla bean ice cream!

Until tomorrow with Part 2 – Erin go bragh!

Love, Nora