Bundt cake according to Yul Brynner

Ingredients for 1 servings:

• 350 g apples (Granny Smith), peeled and diced
• 225 g butter, room temperature
• 220 g sugar
• 3 eggs, size L
• 60 g sour cream
• 380 g wheat flour type 405
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon powder
• ½ tsp nutmeg, freshly grated
• ¼ tsp allspice powder
• 3 tsp vanilla extract or vanilla paste, according to manufacturer’s instructions
• 125 g walnuts, chopped
• Powdered sugar, for decoration
• Butter and flour for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

A celebrity recipe from yesteryear

Place a baking rack in the lower third of the oven, set the oven temperature to 160°C (top/bottom heat), and preheat. Generously grease a Bundt cake pan with softened butter and dust with flour. Chop the apples in a food processor. The ideal maximum size for the apple pieces is smaller than a raisin. Cream the butter and sugar until creamy, add the eggs one at a time, and mix thoroughly. Stir in the sour cream. Sift together the flour, baking soda, salt, and spices and gradually add these dry ingredients to the already mixed mixture. Add the vanilla and mix well. Finally, add the apples and nuts to the mixture and mix thoroughly. Fill the prepared baking pan with the mixture and bake for about 1 hour (check with a tester after 55 minutes). Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack. When the cake is completely cool, sift powdered sugar over it before serving. The cake will stay moist and fresh for several days.