Juicy autumn cake

Ingredients for 1 servings:

• 200 g butter
• 200 g flour
• 150 g hazelnuts, ground
• 3 m.-sized eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 1 tbsp baking powder
• 2 apples
• 4 tsp, heaped cocoa powder
• 1 tsp cinnamon powder
• Fat and flour for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

with nuts and apples

Preheat the oven to 175°C (top/bottom heat). Peel the apples, coarsely grate them, and lightly press the grated apples. Cream the sugar and softened butter until fluffy. I like to use 50g brown and 100g white sugar. Add the eggs and mix until thick and creamy. Add the remaining ingredients and knead everything into a cake batter. Grease and flour the baking pan, line the bottom with baking paper. Pour in the batter and bake on the middle rack for about 45 minutes. Test the doneness with a skewer. Remove the cake from the pan and let it cool. Finally, sprinkle the cake with powdered sugar, glaze with chocolate, or top with cream cheese, if desired. Note: You can bake the cake in any pan, for example, a round springform pan, a loaf pan, or a Bundt pan.