I’m pretty sure I must be the only person in the northern hemisphere who’s wishing autumn was already here. Everywhere I go, every conversation I listen to is about how sad it is that summer is coming to and end and how much they dread the arrival of autumn.
Please, tell me that I’m not the only one and that you’re also in my apple spice, blanket, warm tea lover team. Our official uniform is a fuzzy pyjama, fluffy socks and one cute lil’ blanket. Warm coffee in one hand, a slice of spiced cake in the other and we’re golden.
Why would you peeps wish for 44ºC (111F) infernal heat, not being able to get out of the house unless it’s late at night and days spent laying on the floor in a (cool but not cool because let’s be honest, no ones escapes this heat) dark room, wishing you could move somewhere where it’s winter and one can actually lead a normal life.
Suuuuuure, summer produce is nice. Actually, fresh and juicy peaches are the only reason why I haven’t moved to Australia yet. Suuuuuure, being a broke student must have something to do with it as well but hey I love peaches and I can’t deny it.
And basil and berries and plums and cherries and watermelons and tomatoes and zucchinis and apricots and cucumbers and figs and loquats and actually why can’t I enjoy the beautiful autumn weather while I munch on some summer produce?? *cries*
But autumn???? Who can say no to chilly mornings spent under a ton of blankets, wearing the fluffiest socks in your fluffy socks drawer, sipping on some warm ginger tea while enjoying a new book? And all those warm spices and apple bakes? All those pears? What about the seasonal grapes? Doesn’t anybody think about them grapes???
Too bad that autumn is good for just 2 weeks only until university starts getting hectic and I end up buried under homework and essays I should write instead of fuzzy blankets. Three weeks in and I’m already wishing that summer holidays were here – how whiny I am, right?
Let’s focus on the good part though. Those days between summer and autumn in which you can pretty much get alllllll the good produce. Enter concord grapes or a similar variety. Ohmygosh guys GUYS. They are so sweet, juivy and bursting with flavor! They make such an incredible cake filling, especially when said cake is spiced with the goodness of cinnamon and ginger and topped with quite a delicious oat coconut crumb topping.
First you have a moist, cinnamon and ginger infused cake made softer with the addition of coconut shreds. Then there’s the grape filling, juicy and lush, and packed with some crunch thanks to the grape seeds. And no, the seeds don’t make it taste weird or anything. Actually, it’s like putting some sesame or sunflower seeds in your cake – so good! Finally there’s the crumb topping: crunchy, sweet and full of the goodness of oats,walnuts, coconut and all things nice. Don’t you believe it? Give it a go!
- 300 grams all purpose flour
- 170 grams coconut sugar
- 15 grams baking powder
- 1 tbsp. vanilla extract
- 2 tsp. cinnamon
- 1 tsp. ginger
- 250 grams almond milk
- 15 grams vinegar
- 50 grams coconut oil
- 2 flax eggs
- 100 grams shredded coconut
- 1 cup concord grapes
- 1 tbsp. coconut sugar
- 130 grams rolled oats
- 70 grams coconut sugar
- 30 grams shredded coconut
- 30 grams walnuts, chopped
- 1 tbsp. vanilla extract
- 40 grams melted coconut oil
- To make the cake, whisk together flour, coconut sugar, cinnamon, ginger, baking powder and coconut.
- Add in the milk, vinegar, flax eggs, oil and vanilla and stir untl combined.
- Line a small round spring-form pan with parchment paper and pour the batter on it.
- Top with the grapes, dusted with some extra sugar.
- To make the crumb topping, stir all the topping ingredients in a bowl until clusters are formed.
- Top the cake with the clusters.
- Bake at 180ºC (350F) for 45-50 minutes or until golden.
To share my exciment about all things autumn, I’m offering you a 40% discount in my recipe ebook. Simply use the code “backtoschool40” at the checkout. You can buy it HERE!
Have a lovely day!