John Myers
Apple-cinnamon-nut Cake
The perfect apple-cinnamon-nut cake recipe with a picture and simple step-by-step instructions.
- 3 Pc. Large tart apples
- 1 Pc. Lemon juice
- 200 g Flour
- 3 tsp Baking powder
- 85 g Ground hazelnuts
- 2 tsp Cinammon
- 3 Pc. Eggs
- 150 g Brown sugar
- 1 packet Vanilla sugar
- 150 g Soft butter or margarine
- 1 packet Rum raisins
- Peel and dice apples. Drizzle with lemon juice and set aside.
- Mix the flour, ground nuts, baking powder and cinnamon in a bowl. In another bowl, stir the eggs, vanilla sugar, sugar and butter for a few minutes at the highest level until frothy. Briefly stir in the flour mixture at low speed.
- Finally fold in the diced apple and rum raisins. Put the dough in a springform pan (26 cm diameter) lined with baking paper and bake in the preheated oven on the middle rack at 180 degrees for approx. 50 – 60 minutes. If the surface gets too dark, cover with aluminum foil towards the end of the baking time.
- Let the cake cool down in the mold for 10 minutes, then remove it from the mold and let it cool on a wire rack. Dust with powdered sugar or cover with a chocolate icing, depending on your preference. Alternatively, you can sprinkle the surface of the cake with a mixture of chopped nuts and brown sugar before baking. Gives a delicious crispy caramel note.
- Variant 5: Instead of ground hazelnuts, you can use any other type of nut or chopped nuts. Tastes z. B. great with chopped walnuts. The raisins can be omitted without replacement. Instead of apples, you can of course also use other fruit. Instead of cinnamon you can also use gingerbread or apple pie spices.
- The day can also be baked in a loaf pan or as muffins (baking time then 25 minutes).
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