Fall and winter are a great time for apple cake, cappuccino coffee or hot chocolate after a long walk in the woods or along the beach. Try it all and enjoy. For added fiber, do not peel the apples.

Preheat oven to 175° C (350° F)

Melt the butter and let it cool. Beat the butter and sugar until light and creamy. Add the eggs, one at a time and continue beating. Mix the baking powder with the flour and fold into the egg mixture together with the milk. Pour mixture into a round cake pan. Peel apples and slice them thinly. Press them closely together into the dough and sprinkle with sugar, cinnamon and nutmeg. Bake in the lower wrack of the oven for 30-40 minutes at 175° C (350° F) or until cake is done. Serve warm.

125 g (4 oz) butter
1-½ dl (¾ Cup) sugar
2 eggs
2-½ dl (1-¼ Cups) all purpose flour
½ tsp baking powder
2 Tbsp milk

Filling
3-4 medium-sized apples
1-2 Tbsp sugar
1 tsp cinnamon
Dash of nutmeg

     Apples are always plentiful in winter, which makes this apple crumble handy. The oatmeal provides fiber and the apples are a healthy fruit. You can make this recipe with brown sugar if you prefer. df

Preheat oven 375° F (190° C)

Cut the apples in halves and remove core. Cut into thin slices and place in a buttered flan or pie dish. Sprinkle the raisins, nuts, 1 tablespoon sugar and melted butter over the apples. Mix the butter, oatmeal, all-purpose flour, baking powder and sugar until crumbly and distribute over the apples. Bake at 375° F (190° C) for about 25 minutes or until apples are tender and topping is golden brown. Serve with whipped cream crème fraiche or ice cream. Serve warm.

(Server 4)

5 oz (150 g) butter
3 oz (90 g) oatmeal
3 oz (90 g) all-purpose flour
1 tsp baking powder
3 oz (90 g) sugar
4-5 apples
3 oz (90 g) raisins
2 oz (60 g) melted butter
3 oz (90 g) chopped hazelnuts
1 Tbsp sugar

     

     It is important to choose soft or cooked fruit for this recipe. This originates from the French “Clafoutis” and can be served as a dessert or as a treat with tea and/or coffee. Be sure to dust the dessert with plenty of powdered sugar.

Preheat oven to 350° F (180° C)

Butter the flan or tart form and sprinkle with a little sugar. Remove the pits from the prunes. If you are using fresh plums, remove the pits and cut the plums into smaller pieces. Sprinkle 1 tablespoon all purpose flour over the sugar before spreading the fresh plums over the base. Spread the chopped almonds over the plums.

Beat the eggs, add the cream, 3 tablespoons of sugar, grated orange rind, and self-rising flour; beat again and pour over the plums.

Bake the dessert at 350° F (180° C) for 20-30 minutes. You may choose here: you can bake the dessert in the oven on the rack, or you may place a tray of boiling water in the oven and then place the flan/tart form in the water so that the water comes half-way up the sides of the dish. The water steams the dessert and gives it more of a consistency of a baked custard. When the custard is set (firm to the touch), remove and place on a cooling rack. Dust generously with powdered sugar, decorate with a little fruit and serve warm.

Serve with whipped cream or crème fraiche.

(Serves 4-6)