It`s official. Summer is definitely over and autumn is here in all its glory. I wouldn´t complain, never, nunca, niemals. So with this day and this recipe my fall season has started. Before, I used to start with sharing a recipe by first baking, second shooting and thirdly and last by writing a story and the recipe. Completing it by sharing it with you on my blog pumpkin up your life.
But in the last weeks / months I did not really feel to sit in front of the computer for too long. That means I took action by baking and shooting recipes first. Now that the rainy season has started, I finally feel like sitting my ass in front of my laptop to edit my photography and write recipes for you. And I promise you I took a zillion pictures for upcoming recipes. Currently 4 waiting in line.
This delicious apple cake with pecans and a vegan caramel sauce, topped with apple chips is the first lucky cake to start the season on the blog. I adore this recipe, I really do. I baked it a few times before in a different way. Now I changed it a little bit to give it a special taste. As I really like Gin lately and we all (should) know that it is made of juniper berries (Wacholderbeeren, germ., among other things) and I like the taste and the smell so much, that I thought why not add it to my apple cake. And I cannot say it was a too bad idea 🙂
Too keep it short this time, let´s all embrace the variety of the seasons. Using seasonal ingredients and trying out new combinations in our recipes. On top of these endless possibilities we have by doing what we love, nowadays we have the best opportunities to share it with people who think the same way. With that being said on a rainy Thursday in October, I hope and wish that you all have a wonderful fall season with plenty of pumpkins and other delicious stuff!
APPLE LOAF CAKE WITH PECANS & A VEGAN CARAMEL SAUCE
- 4 medium sized apples (I used Elstar – sweet sour taste)
- 200 pecans (optional walnuts) chopped
- 220 g flour
- 80 g wholewheat flour
- 3 eggs (medium)
- 200 maple syrup (or sweetener of choice)
- 4 tbsp. apple puree
- 180 g vegetable oil
- 1 1/2 tsp. baking powder
- 1/2 tsp. Natron
- 3 tsp. cinnamon
- 5 grounded juniper berries
- 1 pinch of salt
VEGAN CARAMEL SAUCE
- 90 g coconut oil
- 2 tbsp. coconut milk creamy
- 100 g maple syrup
- 1,5 apples (just enough for 1 baking tray)
- 1/2 tsp. cinnamon
- Preheat oven to 200ºC.
- Wash your apples and slice them into very thin slices.
- Remove the seeds and hard pieces from the inner of the apple slices.
- Spread the slices separately on a with baking paper covered baking tray.
- Gently sprinkle cinnamon over the apples slices.
- Turn down oven heat to 80ºC and dry/bake slices for about 2 hours
- Preheat oven to 180° C and cover a small loaf baking pan (mine was 20x9x9) with baking paper or grease pan and line with flour . You can also use a bigger one, cake will just be a little more flat.
- Peel your apples, remove seeds and cut them into small cubes.
- Roughly chopp the pecans (or walnuts optional).
- In a bowl mix apples together with pecans and cinnamon. Set aside.
- Finely grind your juniper berries.
- In another bowl mix together flour/wholewheat, baking powder, Natron, salt and juniper berries. Make sure to well combine all the dry ingredients.
- In your mixing bowl beat eggs, maple syrup and Oil for about 3-5 minutes, until foamy.
- Add dry flour mixture until just well combined. Beat mixture on medium speed.
- Fold in apple cinnamon mixture until you have smooth batter.
- Pour batter into your prepared loaf pan and bake cake mixture for about 50-60 minutes. Start to check on your cake after 30-45 minutes. When it gets to brown on top, cover it with baking paper.
- Remove cake when a toothpick comes out clean, let cake cool.
- In a pan melt coconut oil on medium heat.
- Add maple syrup and coconut milk. Whisk and bring to a boil on higher heat.
- Once mixture starts to boil, immediately turn down heat to medium and let simmer for about 15 minutes.
- Frequently stir mixture and after a few minutes you will receive a thick gold brown caramel sauce.
- Once mixture has reached desired consistence, remove pan from heat and cover your cake with the caramel sauce.
- Finally top your cake with apple chips and serve!
With my all time favorite plum coconut tarte recipe I am going to say goodbye to Summer and say a very warm welcoming hello to Autumn. These beautiful blue and purple plums were to die for. Although I wished to eat them all by myself, I decided to not be so selfish in this case and made a cake out of them that I could share with my family and you.
This recipe is inspired by a plum cake that is traditionally baked in Germany starting with the season. Of course, there are many different recipes, but we really like crumbles – Streusel and also love to put whipped cream on top. As this is a healthier version, I didn´t serve it with cream. But that is totally up to you. The batter is so soft and the crumbles are super crunchy and moist, that there is no extra cream needed. Most cakes with Streusel I know are often a bit dry, but not this recipe. The coconut oil does make a great job in there.
Summer in Germany started quite early this year and left as quick as it arrived. We had a lot of rainy days here. Which was great for the plants and my pumpkins in the garden. They are growing so well and I am super proud. But you will see for yourself very soon.
While walking outside these last couple days I could smell the season changing. I really love that about autumn. That fresh breeze of wind that blows around the air. Leaves of the trees slowly changing their colors. All these apples, pears and other delicious seasonal fruits that are soon ready to be harvested. And not to forget all these PUMPKIN. Oh I love this season.
In the beginning of the year I was so super motivated and full of ideas of recipes and photography that I was sure 2017 is going to be just great. But I had to find out that my beginning of the year was just in my head super creative. Until now I was only head planning, but didn´t accomplish too much. That´s how it is. As you say, creativity can not be forced. I was learning the hard way. Not being so hard on myself, I now think it was just that I haven´t been inspired by summer as I am from autumn and winter. To make it short. With this recipe and slowly starting a new season, I am now back with delicious recipes that I will be so happy to share with you ASAP.
This is a recipe I know for quite a while now and baked it quite often. Sure it would not be my recipe, if I didn´t put a little personal note into it. In other words, just a healthier version of this plum tarte. Instead of butter I used coconut oil which matches perfectly with the plums. I replaced the sugar with maple syrup, that I really love lately. It adds a herb and aromatic taste to it. But of course, feel free to replace coconut oil and maple syrup to butter and brown sugar in the exact same amount as in the recipe.
I put a lot of love and passion into this post – recipe and really hope that you like it. I was shooting two days until I had the result I came up with in my head and until I was content with the photography. Don´t hesitate to contact me in case you have any questions about the recipe! Otherwise have fun with trying out this recipe. The playlist above is that kind of music I like to listen to while baking and having a glass of red wine 🙂
PLUM COCONUT TARTE WITH HAZELNUT CINNAMON CRUMBLES
- 270 g flour
- 200 g coconut oil
- 1 pinch of salt
- 150 g maple syrup
- 1 tbsp. iced water
- 50 g grounded hazelnuts
- 80 g chopped hazelnuts
- 2 tsp cinnamon
- peel of 1 bio lemon
- 250 g Quark
- 2 eggs
- 1 pckg. vanilla sugar
- 1 pckg. vanilla pudding powder
- 500 g baking beans (to pre-bake)
- 1000 kg plums (Zwetschgen)
To prepare the pastry remember that is has to rest at least 1 hour in the fridge. Also calculate blind baking time. To minimize your stress time, you can prepare the pastry a day before and simply store it in the fridge or even in the freezer. If you decide to let it rest in the freezer, make sure not to forget taking out the pastry at least 30 minutes before starting to bake. Otherwise it will be too hard to roll out.
You will find out that the pastry is very soft. That is because of the coconut oil. But that will guaranty a super delicious softly melting and crunchy cake bottom.
- Preheat oven to 180° C.
- In a bowl mix together 190 g flour, 120 g coconut oil (in cubes), 1 pinch of salt, 40 maple syrup with 1 tbsp iced water.
- Knead a smooth batter out of ingredients by using your hands or with a food processor.
- Form the batter into a ball and wrap it into cling film. Let it rest in the fridge for at least one hour.
- While batter is resting, wash your plums, remove the seeds and cut into quarters. Set aside.
- Well grease your (tarte) baking pan with coconut oil (or butter)
- On a floured surface, roll out your batter in a round form in the size of your baking pan. Cover the pan with the pastry dough and press it evenly into the pan by using your hands.
- Go on with pressing the dough up to the edges evenly. Make sure to have a nice edge.
- With a folk prick a few times into your pastry dough – helps to prevent bubbles.
- Put it in the freezer for another 15 minutes.
- After cooling time cover the pastry with baking paper and fill it up with baking beans.
- Pre-bake pastry for about 12 minutes. Remove from the oven when it´s light gold brown. Let cool. Don´t worry if it is flaky and soft. It will be wonderful when the cake is completed.
- Carefully remove baking beans and paper.
HAZELNUT CINNAMON CRUMBLE MIXTURE
- In a medium bowl mix 80 g flour, 70 g maple syrup
- In a bowl mix together 80 g butter (in cubes), 80 g brown sugar, 80 g flour, chopped & grounded hazelnuts, cinnamon.
- Form Streusel by kneading the dough with your hands.
- Put your Streusel dough in the fridge (in bowl). Let them cool and rest while you prepare the vanilla mixture.
- In a bowl mix together Quark, eggs, vanilla sugar, powdered sugar (30 g), vanilla pudding powder & cardamom until creamy. Set aside.
- Remove baking beans from your tarts.
- Divide the vanilla Quark mixture evenly and fill your tarts or tarte with it.
- Peel your pears and cut them into two. Remove the seeds.
- You should have 4 halfs now (using 4 tarts). Cut them into thin slices.
- Spread them evenly over your cake. Press them gently into your vanilla mixture. I was using 4 tarts, so I sliced respectively one half of the pears that fitted perfectly for each tarte. When you are using one big tarte you can spread them as you want.
- Cover now your tarte/s with the Streusel. I left the area where the pears where out. But thats optional and totally up to you.
- Slightly press the Streusel onto your cake.
- Bake them for another 30-35 mintues. When Streusel start to get brown your tarte/s is ready to enjoy.
- Put a ball of vanilla ice cream or whipped cream on it.