Delicious Autumn Cake

Delicious, indeed

Delicious, indeed

A few days ago we had a couple of friends over with their ridiculously handsome toddler. We were supposed to go apple-picking with said friends but I mixed up the dates and while they were picking apples somewhere between Amsterdam and Haarlem, we were eating hot soup and enjoying a relatively sunny day in Amsterdam. But they are still our friends cause they are awesome and forgiving like that. So said friends came over and brought a home-made apple pie, made with the apples we were supposed to pick together!

Today I am not going to give you the recipe of this apple pie though. I made this long introduction to say that, Brooke, don’t worry, I will return your baking tin, but it was just too nice not to use it at least once!

So I used my friend’s baking tin to make a cake for a play date* that took place in our house yesterday. As usual, I improvised. Some times I manage to make pretty delicious things through improvisation and this cake is one of them. The quantities are not exactly what you would call accurate, but this cake is pretty forgiving.


  • 1 cup flour (I used self-rising but added a pinch of baking powder anyway)
  • a pinch of baking powder
  • 1 cup oat flakes. The small ones.
  • 1 cup sugar (I used brown organic)
  • a pinch of salt
  • 4 tablespoons butter or dairy-free alternative, to keep things vegan
  • 1 apple cut in small cubes
  • 1 tablespoon cinnamon (or less, but I love it!)
  • 5 dried figs cut in small pieces
  • 2 tablespoons raisins
  • 2/3 cups milk or dairy-free alternative
  • chocolate glazing (I used a store-bought mix but you can just melt dark chocolate)
  • cranberries to decorate (optional)


  • Preheat the oven at 180 C.
  • In a large bowl mix all the ingredients except for the milk or dairy-free alternative. It’s a good idea to use your hands to make sure the butter is mashed properly.
  • Now start adding the milk slowly till you have a dough that is of cake consistency. Don’t worry if it’s a bit too runny. You can just bake the cake a bit longer.
  • Wet a piece of baking paper and line the baking tin with it (or just grease your baking tin).
  • Fill the baking tin with the cake mix and bake for 45-60′ depending on your oven.
  • Pour the chocolate glazing, add the cranberries and let it cool for at least 30′.
  • Enjoy!


Before glazing

Before glazing

*If you are curious whether the play date was a success or not, here is a pic. Kids played. Big time 🙂


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