We really are now in the middle of autumn. Everywhere I look, I see my favorite colors — shades of red, orange, and yellow. My only gripe is that the skies are usually gray instead of blue.
The girls just had two weeks of autumn holidays. During the first week, we visited their grandparents in Germany, and we spent the second week at home in Biel.
Each time we visit Oma and Opa in autumn, we never fail to collect walnuts. We walk along the river Sauer, where around five old walnut trees faithfully bless the residents of my in-laws’ village each year with an abundance of nuts. You have to wait until they fall from the trees before collecting them from the ground. Armed with a recycled pail from Opa, we filled it to the brim. We also gathered some horse chestnuts — unfortunately not edible, but great for the kids’ crafts.
One afternoon, we shelled the walnuts and ended up with about 900 grams of walnut meat. These are sold for around CHF 3 per 200 grams, so with a little muscle power, we saved about CHF 13.50. Of course, if we’d been paid by the hour, it would have cost far more, but we got fresh air and exercise, so it was well worth it.
Back in Switzerland, I took the girls to a farm in the next canton for an afternoon of mazes, a quiz, pumpkins, and Highland cows. The farm had four mazes, and when you reached the center of each one, you uncovered a number. The four numbers formed a passcode to a lock in the barn, which opened a small treasure chest. The treasure turned out to be glow-in-the-dark stars — simple, but fun!
The girls spent the rest of their holidays playing outside with their neighborhood friends, coming home for dinner completely exhausted! They always looked bedraggled after hours in the playground, and more often than not, one (or both) of them would come home crying or complaining. They’d have a new scratch or bruise almost every day. But after some hugs or a mug of hot chocolate, they’d calm right down. All in all, I’m happy they spent most of their afternoons outdoors, getting plenty of fresh air and exercise.
Autumn also means apple season, and my husband Tobi’s algorithm has been full of apple desserts that he keeps forwarding to me. One dessert that kept popping up was the French Gâteau Invisible aux Pommes — or Invisible Apple Cake — which I just had to try. It’s called “invisible” because the apples are sliced so thinly that they almost disappear into the cake. I used a recipe from David Lebovitz, a trusted source, and it turned out great!
INVISIBLE APPLE CAKE
This French recipe, thankfully for me, doesn’t require cinnamon. While I love cinnamon rolls, I’m not a fan of cinnamon and apple together. If you are, you can add ½ teaspoon of cinnamon to the batter, as some recipes suggest. Choose apples that are crisp and tart, such as Fuji or Pink Lady.
Ingredients
⅔ cup flour
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup heavy cream
⅓ cup whole milk
(or use ⅔ cup whole or evaporated milk)
3 large eggs, at room temperature
3 tablespoons melted butter, cooled
1 teaspoon vanilla extract
900 grams apples (about 4 large or 5 medium)
3 tablespoons brown sugar (optional)
Instructions
1. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easier removal. Preheat the oven to 350°F (180°C).
2. In a medium to large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center and pour in the cream and milk. Mix until smooth, then add the eggs, melted butter, and vanilla extract. Stir until well combined.
3. Peel the apples and slice them as thinly as possible — a mandoline works best if you have one.
4. Gently fold the apple slices into the batter. Pour into the prepared pan in three additions, smoothing each layer as you go.
5. Sprinkle the top with brown sugar (if using) and bake for 45–50 minutes, or until golden brown and set in the center.
6. Cool for 30 minutes in the pan, then remove and let cool completely. 7. Slice with a serrated knife and serve, dusted with icing sugar if desired.*
