John Myers
Overturned Apple and Walnut Cake
The perfect overturned apple and walnut cake recipe with a picture and simple step-by-step instructions.
- 750 g Apples
- 130 g Butter
- 50 g Granulated sugar
- 1 tsp Cinammon
- 150 g Powdered sugar
- 100 g Walnut kernels
- 1 Pkg Vanilla sugar
- 2 Eggs
- 1 tsp Grated lemon peel
- 4 tsp Lemon juice
- 175 g Flour
- 25 g Food starch
- 2 tsp Baking powder
- First, the bottom of a 26-inch springform pan is covered with baking paper, and then the whole form is coated with butter. The pipe can also be preheated to 180 ° C top and bottom heat.
- Mix the granulated sugar with the cinnamon, and then distribute it evenly on the bottom of the pan.
- Now peel the apples, cut out the core, and then cut the apples into slices about 1 cm thick. Now is the time to arbitrate. Spread 1 layer of apple slices in the pan and fill all holes and empty spaces with walnuts. Then add another layer of apples and then top up everything with walnuts until everything is used up.
- Mix the butter with the sugar, vanilla sugar and salt until frothy. Add the eggs one by one and stir in. Now add the lemon zest and the juice.
- Mix the flour, starch and baking powder and fold in.
- Carefully pour the dough into the mold and smooth it out gently. Caution is advised here, as otherwise it can easily happen that you pick up the apples and nuts, which have been nicely sized beforehand.
- Put it in the oven and bake for 45-50 minutes. Chopstick sample! Then carefully loosen and remove the edge of the pan and turn the cake over.
- Now just carefully peel off the baking paper and let the cake cool down.
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