You can’t deny that fall is already knocking on our doors. But don’t be sad, every season has its own beauty. The time of wonderful light and colors now begins. You can catch the last warm sunbeams, but also enjoy wearing your thick pullover, cuddle or cook the first hot soups and collect mushrooms. Fall means having the smell of warm apple cake in my nose after waking up. Thanks Yannic :*
But who likes to bake apple cake and make apple juice or cook apple sauce, needs to go picking apples first. We did it and came back with boxes of apples. It was a beautiful day and this is why we not only took some pictures, but also made a little movie. Such a great souvenir…

We do not have the space to store the apples and therefore use them right away. But no reason to get bored with apple crumble, apple waffles, apple wedges and nuts in a salad, Döppekooche (great Rhenish specialty) with apple sauce and don’t forget freshly pressed apple juice.

Separate the eggs, then beat the egg whites with sea salt and put them aside. Now stir the butter with a hand mixer until creamy and add the sugar and egg yolks and also stir them in. Scratch out the pulp of the vanilla bean and mix it with the baking powder and flour. Alternately add flour and milk while stirring. Finally blend in the stiff egg whites. Fill the dough in a well greased and with ground almonds powdered spring form. Peel and quarter the apples, dust with cinnamon and spread the apples on the dough. Bake in the preheated oven for about 60 minutes (test with a wooden stick) at 180°C. We floured our cake with coconut flour after cooling down.

FoR Springform pan Ø 24 cm

2 organic eggs (size M)

1/4 tsp salt

100 g vegetable margarine

150 g coconut sugar

125 ml almond milk

250 g wholemeal spelt flour

1/2 tsp baking powder

1 vanilla bean

800 g apples

ground cinnamon