It’s the beginning of autumn here in Berlin, which means that it’s actually not really officially the new season (that’s still a few days away, on the 22nd), but rather that cooler weather has already arrived (as Berlin’s summers are perfect yet abbreviated), and along with that, lots of rain. And while pregnancy makes most women nest, for me, it’s colder weather. This is my favorite season, and to prepare, I break out the hoodies and leggings, hearty soups, and warm desserts.
Being traditional players in the autumnal flavors games, naturally pumpkins and apples figure in a lot of the recipes I make, and so when I stumbled across a recipe for Apple Pie Coffee Cake, I couldn’t resist. Especially appealing was the fact that it didn’t actually involve making pie crust (something I still struggle with). This recipe is super easy to make, and while the consistency of the dough struck me as somewhat weird, I found that eating it days later, heated up, has improved the taste considerably.
There were hardly any substitutes in this recipe, other than the fact that the recipe gives the option of margarine versus oil, and I went with oil because it’s less messy. I also made my own apple pie filling from scratch, which is a topic for another time. But otherwise, this came together quickly, and was perfect for bringing to a friend’s place for afternoon coffee last week.Leave a Comment