Autumn in a Slice Coffee Cake

fall coffee cake

Here’s what happened: I posted this image, a slice of the coffee cake I made on Instagram and was about to leave it at that, but you guys kept asking for the recipe so I’m gonna share it here as well. And happily, too!

There is no story to this really, I just wanted to bake up something simple for us to enjoy over the weekend. November is showing its uglier face lately, it’s dark and wet and windy… switching the oven on and filling the house with the smell of cake seemed to be just the right thing to do.

What I love about coffee cakes is how simple yet versatile they are. The base ingredients in the batter are things I’m sure you have in your pantry right now. If you want to mix things up a bit, just add whatever suits your fancy: fruits, nuts, seeds, chocolate chips, whatever. This time for me it was the very best of fall, namely carrots, apples and walnuts. Also featuring a seeded streusel topping, because why not.

The result is a crumbly and moist cake, crunchy on top. Not too sweet, subtly spiced. Reason to sit down and gab over a cup of coffee, even impressive enough on a pretty cake stand for entertaining (but easy enough that you’ll still have some pep in your step when the guests arrive).

Back to spices for a sec, is it just me, or do you also find it hard to practice self-control when it comes to cinnamon? I love it, I really do but wanted to let the other ingredients have their moment too – it took several batches to adjust the amount so it wouldn’t overpower everything else.

That said, you’ll find the instructions below to the cake I call Autumn in a Slice. Enjoy! Also feel free to tag me @fruzsi_farkas if you made it.

Autumn in a Slice Coffee Cake

  • Difficulty: easy
  • Print

Moist coffee cake with a crunchy streusel topping. Simple to make, featuring the best of fall ingredients.

Ingredients

For the streusel topping:

25 g old fashioned rolled oats

25 g pepitas (or hulled pumpkin seeds)

15 g sunflower seeds, hulled

20 g sugar

¼ tsp salt

75 g AP flour

50 g unsalted butter, cold, cut into cubes

For the cake:

200 g AP or whole wheat flour

100 g walnut meal

2 tsp baking powder

4 eggs

½ cup (125 ml) neutral vegetable oil

250 g brown sugar

½ tsp cinnamon

¼ tsp salt

180 g carrots, grated

180 g apples, grated

Directions

  1. Make the streusel topping: whizz the butter, salt, sugar and flour in a food processor until coarse and crumbly. Add oats and seeds, mix with a spoon to combine. If texture is too dry, add 1 tbsp of cold water. Set aside in the fridge.
  2. Preheat oven to 175°C (350°F), line the bottom of a 24 cm (9”) spingform pan with parchment paper. If pan is not non-stick, grease sides as well.
  3. In a bowl, mix dry ingredients: flour, walnut, baking powder and salt to combine.
  4. In another bowl, whisk eggs with oil, sugar and cinnamon. Add carrots and apples, mix well to combine.
  5. Gradually add dry ingredients to wet ingredients, mix to just combine (do not overmix, some visible lumps are fine).
  6. Pour batter in prepared pan, crumble steusel evenly on top.
  7. Bake 10 min, lower the temp to 150°C (300°F) and bake an additional 30-40 min, or until golden brown and a toothpick inserted in the middle comes out clean.
  8. Cool on a wire rack 15 min, remove from pan and cool completely before serving. Enjoy!

Love,

Fruzsi

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Friday Finds

Waving goodbye to September while buying out my supermarket’s cinnamon supply.

Apple Pie Smoothie by Eden of Sugar and Charm:

apple pie smoothie

Cinnamon Toast Bundts by Olivia of Liv for Cake:

cinnamon toast bundts

Spreadable Cinnamon Apple Caramel by Jane of Little Sugar Snaps:

apple cinnamon caramel

Cinnamon Dolce Latte by Megan of With Salt & Wit:

cinnamon latte

Baked Cinnamon and Sugar Donuts by Jessica of A Happy Food Dance:

baked cinnamon sugar donuts

Happy weekend!

Fruzsi

Homemade Appleasauce Because It’s Apple Season (Enthusiastic Thumbs Up)

apples on linen

On this climate, apples are one of, if not the most widely available and cheap fruits. I don’t know a single soul who doesn’t like apples, and with colder days approaching, the idea of a warm slice of anything with apple and cinnamon gets stuck in my head like earworms.

Cinnamon-apple is our pumpkin pie spice: come fall, every product gets this flavor update from cereal to yogurt to porridge to rice pudding to bubble gum to scented toilet paper. No kidding!

And while the whole health picture just might be more complex than eating an apple a day to keep the doctor away, apples undeniably supply nutrition vital for good health.

This fruit is a great source of natural fiber that lowers risk of heart disease by decreasing bad cholesterol levels. A serving can supply much of your daily vitamin C needs, plus the flavonoids in apples reduce inflammation, regulate blood pressure, and reduce excessive fat production in the liver. Also, phytonutrients in them work as antioxidants.

Not bad from the humble apple, huh?

If you have a few that you won’t be able to eat before they get grainy, soft and wrinkled, or you simply want to stock up on a delicious, healthy and versatile food item, turn them into applesauce! It’s inexpensive, takes no time to make and keeps well canned or frozen as well.

Commercial applesauce is not a common sight in Hungarian supermarkets, but I don’t mind at all. The advantage of making my own at home is that I can choose my favorite apples and make the applesauce as sweet or as tart as I prefer.

Applesauce contains only about 100 calories per serving (if you choose to make it unsweetened), and while most of those calories come from sugar, it’s the naturally occurring fructose.

There’s no fat in it, yet applesauce is a great substitute for fats in baked goods. Try swapping half of a recipe’s margarine, butter, shortening or oil component with applesauce to reduce calories while adding fiber. The finished baked item will have a tender, crumbly texture and a slightly sweeter flavor.

As I said, applesauce is really easy to make. This recipe is for 4,5 kg (10 pounds) of apples, which will yield somewhere around 3 to 3,5 litres (7 pints) applesauce. I used golden delicious apples this time.

homemade applesauce

Here’s how to make applesauce at home:

Wash, peel, and core apples. To prevent browning, slice apples into water containing ascorbic acid (1 tsp to a gallon of cold water).

Place drained slices in a heavy bottomed pot, add ½ cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Don’t overcook, it’s not a jam.

Blitz with an immersion blender until completely smooth. Reheat sauce to boiling (it will spatter, so be careful) and add the juice of 1 lemon, or 1 tsp citric acid to serve as a natural preservative.

Fill sterilized jars with hot sauce, leaving ½-inch headspace. Adjust lids and process in boiling water for 15 min. Applesauce can be frozen as well.

Traditionally, applesauce is eaten along cooked meat or roasts around here, but I’m beginning to see it in desserts as well. I like it either way. If you can’t imagine applesauce with a slice of roast beef, give my healthy oat bars recipe an autumn update substituting the fig jam with applesauce heavily flavored with homemade apple pie spice, or try apple pie baked oatmeal for a delicious and filling breakfast.

Love,

Fruzsi

Title image by Lindsey S. Love

Baked Oatmeal 3 Ways

baked-oatmeal-3-ways-title

Update: For those of you with lactose intolerance, I’ve made the recipes with almond and soy milk too, they both work fine. Simply substitute 1:1 

You guys over there in the US of A seem to have a national day for just about everything, and I love you for that. Why yes, it’s always a good idea to celebrate and/or raise awareness! I honestly think we should copy-paste your National Day Calendar as-is.

Now I know it’s only Monday, but let the preparations start in time because this Saturday marks not just one, but 3 of your National Days. October 29th is National Cat Day, National Oatmeal Day and also National Hermit Day. Not sure about the latter, but please allow my humble Hungarian self to join in on for the other two.

We share a home with two cats and our feral rescue fur babies are literally the cutest, so that one is obvs. And then, there is oatmeal. Oats, the base for “America’s favorite breakfast” oatmeal, are grown mostly for forage here, but started gaining a footing in our kitchens as well. I personally am a big fan and always keep a few packages of Lidl’s Norwaldtaler or Aldi’s Kunsperone Old-Fashioned Oats in my pantry.

Oats are good for you because they contain a type of soluble fibre that slows down the absorption of carbohydrates into the bloodstream: this slower digestion prevents spikes in blood sugar. Also, oats are a rich source of magnesium, which is key to enzyme function and energy production, and helps prevent heart attacks, aiding the heart muscle and regulating blood pressure.

While all oats start off as oat groats after harvest, there are a variety of table oats depending on how much the unbroken grains were processed. If you need clarification on roasting, steaming, and the difference between steel-cut, rolled and instant oats (like I did), this article will answer all your questions.

For my taste, oats are a little bland on their own, but luckily you can dress this ingredient up nicely to make a warm, delicious and deeply comforting meal to start your day off right. It’s just a texture preference of mine and you don’t need to follow suit, but I buy both coarse and fine oats, and mix the two.

We love oat biscuits (the family fav is a walnut-oat biscuit, a particularly guilty pleasure the recipe of which I plan on sharing as we go deeper into the cold season), and I’ve been making a lot of baked oatmeal as well lately for lazy weekend mornings.

The 3 most popular flavors turned out to be banana, apple pie and pumpkin pie (considering fall is in full swing, no surprise there). They are a total no-brainer and reheat beautifully: just store in the fridge and pop the leftover in the microwave. Enjoy with a huge cup of latte!

You can cut down on the sugar if you like, all the added fruits contain plenty of sweetness. Optionally, toast almonds or chopped walnuts in a dry pan to sprinkle on top of your steaming bowl of a hearty breakfast.

BTW, the HF Coors Shirred Egg French Round chefsware in the pictures? Thrifted at the Negreni Fair for $1.25 each. I can’t help but wonder at the food and the kitchens they’ve seen since manufactured in Inglewood, CA up until they got – undamaged! – to a tiny village on the other side of the globe to be found, bargained at, and taken home by me. All that history!

Without further ado, I give you my baked oatmeal recipes:

banana bread baked oatmeal

Baked Banana Bread Oatmeal

  • Servings: 2
  • Difficulty: easy
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Ingredients

1 cup rolled oats

1 cup milk

2 ripe bananas, smashed

1/4 cup brown sugar

1 medium egg

pinch of salt

1 tsp vanilla extract

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

Directions

  1. Preheat oven to 175°C (350°F)
  2. In a bowl, mix oats, sugar, salt, baking powder and spices.
  3. In a separate bowl, whisk eggs, milk, vanilla and banana.
  4. Pour liquid mixture into dry ingredients and stir to combine.
  5. Transfer to baking dish and bake for about half an hour, until middle is set.

apple pie baked oatmeal

Baked Apple Pie Oatmeal

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

1 cup rolled oats

1 cup milk

1 cup applesauce

1/4 cup brown sugar

1 medium egg

pinch of salt

1 tsp vanilla extract

1/2 tsp baking powder

1 tsp apple pie spice

Directions

  1. Preheat oven to 175°C (350°F)
  2. In a bowl, mix oats, sugar, salt, baking powder and spices.
  3. In a separate bowl, whisk eggs, milk, vanilla and applesauce.
  4. Pour liquid mixture into dry ingredients and stir to combine.
  5. Transfer to baking dish and bake for about half an hour, until middle is set.

pumpkin pie baked oatmeal

Baked Pumpkin Pie Oatmeal

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

1 cup rolled oats

1 cup milk

1 cup pumpkin puree

1/4 cup brown sugar

1 medium egg

pinch of salt

1 tsp vanilla extract

1/2 tsp baking powder

1 tsp pumpkin pie spice

Directions

  1. Preheat oven to 175°C (350°F)
  2. In a bowl, mix oats, sugar, salt, baking powder and spices.
  3. In a separate bowl, whisk eggs, milk, vanilla and pumpkin puree.
  4. Pour liquid mixture into dry ingredients and stir to combine.
  5. Transfer to baking dish and bake for about half an hour, until middle is set.

Love,

Fruzsi

“Healthy cereals for breakfast” photo featured in title image © evening_tao via freepik

 *Disclaimer: I like and use the products mentioned in posts on My Chest of Wonders. What I write about such items represent my genuine and unbiased opinion, I am not being compensated in any way through sponsorship or gifts.*

Pantry Staples: Apple & Pumpkin Pie Spice

pantry staples apple and pumpkin pie spice cover

Ah, apples and pumpkins on the stalls of the greengrocer. A sure sign of fall, and a cheerful one at that. These two offer so much opportunity, and I personally can not get enough of them.

Apple equals pie, that is indisputable. For most of us here in Hungary though, pumpkin pie still sounds kind of exotic.

Not that we don’t eat pumpkin: my relatives have fond memories of fall evenings and the smell of roasting butternut squash emerging from their sparhelt (a typical cookstove every household used before gas was introduced to villages).

But that was about it: roasting pumpkin. Cream soups become popular not so long ago, and we are just getting used to the idea of a vegetable (when it’s actually a fruit) as dessert.

Apple pie and pumpkin pie spice are two blends that seem to be so common in the U.S., they are sold alongside regular spices in the baking isle of supermarkets, and are frequently called for in recipes without much explanation.

Well, we don’t happen to have them here just yet, so I did some digging and decided to mix my own at home. And you can, too! There’s no need to buy packaged anyway when you most likely already have the ingredients sitting in your pantry.

apple and pumpkin pie spice

When thinking of these sweet fall staples, cinnamon pops into mind first and indeed, it is a key component in these spice mixes. We could stop right there, but let’s add more flavor to the equation!

The beauty of making your own spice blend is (aside from being a lot more economical than buying ready-made) that you can tweak ratios to complement your taste perfectly. Use this as a guide and adjust to taste if you prefer.

apple and pumpkin pie spice

Apple Pie Spice

Ingredients

1/4 cup ground cinnamon

1 tbsp ground allspice

2 tsp ground nutmeg

2 tsp ground cloves

2 tsp ground ginger

1/2 tsp ground cardamom (optional)

Pumpkin Pie Spice

Ingredients

1/4 cup ground cinnamon

2 tbsp ground ginger

2 tsp ground cloves

1 tsp ground nutmeg

1/2 tsp ground cardamom (optional)

Since you’re going to be storing the mix, it is not crucial to use freshly ground ingredients. Measure spices into a small plastic or ziplock bag, and shake to mix well. Store mix in an airtight container in a cool, dry place.

Oh, and don’t feel restricted by the word ‘pie’ above! Absolutely use these spice mixes in just about every recipe calling for apple and pumpkin, even pears and plums.

Fruzsi

“Store shelves with goods” illustration featured in title image © Redspruce