Mabon ~ Autumn Equinox ~ Apple Yoghurt Cake

 

Mabon ~ Autumn Equinox, September 22nd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

Apples are symbolic not only of Autumn but of Mabon too. This lightly spiced butter cake is lovely around this time of year to celebrate both Mabon and the Autumn Equinox. 

Apple Yoghurt Cake

----------------------------------------------------------------------

Serves 9

1/2 cup (125 ml) butter, softened 

1/2 cup (125 ml) dark brown sugar

1/4 cup (50 ml) white sugar 

2 eggs

1 cup (250 ml) plain Greek yoghurt

1 teaspoon (5 ml) vanilla extract 

2 cups (500 ml) all purpose flour

1 teaspoon (5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

2 teaspoons (10 ml) ground cinnamon

2 cups (500 ml) diced unpeeled apples

Extra slices of apples for decorating

Icing sugar

Caramel sauce when serving 

Preheat oven to 350ºF (180ºC). Butter and flour a 9 - inch square baking pan and line the bottom with baking parchment. 

Dice the apples and set aside.

In a medium bowl combine the flour, baking powder, baking soda, salt and ground cinnamon. Stir together.

In a large bowl, using a handheld mixer cream butter, brown sugar and white sugar until light and fluffy. Then beat in the eggs until smooth.  Add the yoghurt and vanilla extract and blend until smooth.

Add the flour mixture to the creamed butter mixture and stir until blended. Fold in the diced apples. 

Pour the batter into the prepared square pan. Smooth the top of the cake and place  extra slices of apples on top. Sprinkle with cinnamon sugar. Bake for 45 - 55 minutes or until a toothpick inserted into the centre comes out clean. Cool in the pan on a wire rack. Once cool sprinkle with icing sugar and serve with a drizzle of caramel sauce or custard.