The “Grandpa’s” Cake.

Written By Cindy Bunt

The Grandpa's Cake – A Recipe Filled With Memories

Some recipes are much more than a list of ingredients.

They carry stories, memories and the people we love.

This cake is one of those recipes.

I call it Grandpa's Cake because it reminds me of the cakes I grew up eating as a child. Originally a traditional German apple cake, it is wonderfully adaptable and can be made with whatever fruit is abundant and in season.

Over the years I've made it with apples, but it works beautifully with pears, plums, apricots and even berries. It's the sort of cake that would appear on the kitchen table without fuss, ready to be shared over a cup of tea and good conversation.

It's simple, comforting and exactly the kind of baking I love most.

Watch Me Make Grandpa's Cake

My family’s one cake recipe that get’s swapped and changed for every cake. It’s the only one you need.


Why I Love This Cake

  • It uses seasonal fruit.

  • It's easy enough for beginner bakers.

  • The recipe can be adapted throughout the year.

  • It isn't overly sweet.

  • It tastes even better shared with family and friends.

Cindy's Tips

Use ripe fruit. The better the fruit, the better the cake.

Don't be afraid to experiment. Apples are traditional, but pears, apricots, plums and berries all work beautifully.

Serve warm or cold. I love serving it slightly warm with cream, ice cream or simply dusted with icing sugar. My favourite foodie childhood memory of this cake is with mulberries dropped into the batter and served warm from the woodfired oven with home made custard. I can almost taste it now!

Perfect for afternoon tea. This is exactly the sort of cake we love serving at The Post & Rail.

The Recipe


I hope this recipe encourages you to slow down, put the kettle on and gather the people you love around the table.

Because in the end, that's what good food is really about.

Happy baking,

Cindy

Love old-fashioned baking?

Join us at The Post & Rail in Penola, South Australia, where we regularly host hands-on baking classes celebrating traditional recipes, seasonal produce and the joy of cooking from scratch.

Cindy Bunt

Cindy Bunt is the owner and heart behind The Post and Rail, a café, providore, cooking and art school located in a beautifully restored heritage-listed building at 58 Riddoch Street, Penola.

With a deep love of food, creativity and meaningful connection, Cindy created The Post and Rail as a place where people can slow down and feel genuinely welcome. What began as a vision to honour the building’s rich history has grown into a vibrant space filled with good food, shared stories and hands-on experiences.

Cindy’s approach is grounded in generosity and authenticity. The café celebrates seasonal produce and thoughtful cooking, while the providore showcases carefully chosen goods made to be enjoyed and shared. Her cooking classes, art workshops and intimate events are designed to bring people together — sisters, mothers and daughters, friends and travellers — creating memorable moments around the table and beyond.

Known for her warmth and attention to detail, Cindy has a natural talent for curating experiences that feel both special and relaxed. Every element of The Post and Rail reflects her belief that hospitality is about connection, creativity and care.

Proudly rooted in Penola and the Limestone Coast, Cindy continues to nurture The Post and Rail as a place of community, creativity and timeless hospitality.

https://thepostandrail.com.au
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