Autumn has officially arrived.
I’m longing for grey days and colder temperatures.
Yesterday I woke up to the sound of rain and felt inspired to start the morning in the kitchen with a few candles and to bake a spicy autumn treat.
Since apples are in season and plenty of juicy ones are available in gardens and supermarkets, I chose to use them.
I’m a big fan of apple cake and moist carrot cake with a layer of cream cheese frosting, so combining them was the first thing that crossed my mind.
The result was beautiful; the cake was half apple & carrot and half batter, resulting in a very moist cake. The large chunks of walnuts give texture and crunch, and the warm spices give the cake plenty of flavor.
I’ve made it twice now, and it keeps well for several days in the fridge – it’s a perfect afternoon treat and a lovely sweet accompaniment to breakfast or brunch.
Autumn Apple Cake
Autumn Apple Cake
- 3 eggs
- 100 g sugar
- 2 tbsp dark syrup, eg. maple or coconut
- 50 g coconut oil
- 2 tsp baking powder
- ½ tsp ground cardamom & ground ginger & ground cloves
- 50 g whole flour
- 50 g rolled oats
- 100 g refined flour
- 3 apples
- 1 large carrot
- 2 handful walnuts
Cream cheese frosting
- 200 g full fat cream cheese
- 3 tbsp powdered sugar
- ¼ tsp vanilla powder
- ½ organic lemon Juice + a little zest
- Mix eggs, sugar, syrup and coconut oil and whisk thoroughly until foamy. Add spices, baking powder, oats and flour. Chop apples in small dices. Chop walnuts and grate the carrot finely. Add everything to the batter and mix it all together. Place the batter in a lined baking tray.
- Bake the cake at 160 ºC/325 ºF (with fan) for 40 min. Let the cake cool completely.Mix the frosting and spread it onto the cake and top with a few walnuts before serving.