The dry ingredients are mixed in a bowl and stir in another wet (without coffee). The liquid mixture was added to dry and mix. Freshly brewed coffee, which finally puts to not boil eggs. Peel apples and cut into slices, then lining up in a spiral round greased and floured pan 24 cm diameter, starting from the middle. Cover with the mixture. Early stand on the surface as the mixture is less frequent, but after the start of baking hidden in the cake. Bake at 180C degrees for about 45-50 minutes. For the pumpkin glaze boiled pumpkin passaged or creases with a fork. Smoothed over cake and sprinkle with walnuts. * 1 cup = 250 ml * I used the recipe for the base Irina Kupenski by adding apples. http://sunshineskitchen.com/the-best-chocolate-cake/