John Myers
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Layered Walnut and Apple Cake
The perfect layered walnut and apple cake recipe with a picture and simple step-by-step instructions.
for the batter:
- 200 g Soft butter or margarine
- 150 g Brown sugar
- 1 Pc. Vanilla pod (pulp only)
- 3 Pc. Eggs
- 250 g Flour
- 50 g Food starch
- 3 tsp Baking powder
- 1 pinch Salt
- 200 g Sour cream 10% fat
for the filling:
- 100 g Walnut kernels
- 65 g Brown sugar
- 1 packet Vanilla sugar
- 2 tsp Cinnamon
- 1 pinch Salt
- 1 tbsp Beet syrup
- 800 g Apples
- 3 tbsp Lemon juice
- 100 g Flour
- 60 g Cold butter
- For the batter, stir the butter, sugar and scraped vanilla pulp on the highest setting with the hand mixer until foamy. Stir in the eggs one at a time, about 1/2 minute each. Mix the flour, cornstarch, baking powder and salt and stir briefly into the egg cream alternately with the sour cream on a low setting.
- Put half of this prepared dough into a springform pan (26 cm in diameter) lined with baking paper.
- Now the filling is prepared. To do this, roughly chop the walnuts and mix them with brown sugar, vanilla sugar, cinnamon, salt and sugar beet syrup. Spread half of this filling on the batter in the springform pan.
- Peel the apples, remove the core and cut into thin wedges. Drizzle with lemon juice to prevent them from turning brown. Spread evenly over the walnut layer in the springform pan.
- Now pour the rest of the dough over it. The second half of the walnut filling is made into crumble with your hands using flour and butter. Spread the crumble on the top layer of the cake. So the cake is now layered as follows: batter, walnut mixture, apples, batter, walnut crumble.
- Bake the cake in the preheated oven at 175 degrees top / bottom heat on the middle rack for about 60 – 70 minutes. If the crumbles get too dark, cover the last 20 minutes with aluminum foil if necessary. The cake tastes lukewarm and cold.
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