Fall is apple time and a great opportunity to enjoy a cozy afternoon with a slice (or two) of freshly baked apple cake and a cup of tea after a stroll through the woods. The leaves have all started to change now and the woods are ablaze with reds, oranges, and yellows. Better soak it all in while it lasts, because soon there will be nothing but barren sticks, lots of fog and rain, and memories of sweet summer… But without fall and winter, there would be no spring and summer!

This cake is best eaten the day you make it (especially when it is still warm), as the moisture from the apples will turn it a bit soggy if you let it sit overnight.

Apple Cake With Toasted Hazelnuts
500g apples such as Golden Delicious, peeled, cored, and quartered
120g sugar
150g flour
160g hazelnuts
150g butter, softened
1 egg
pinch of salt

1. Spread hazelnuts on a baking sheet and bake for about 10 minutes at 180C.
2. Pour hazelnuts on kitchen towel and rub together to remove skins. Let cool slightly.
3. Finely grind 150g hazelnuts with half the sugar in a food processor.
4. In a bowl, mix butter with the remaining sugar until creamy.
5. Add egg and mix well.
6. Add hazelnut-sugar mixture, flour, and pinch of salt, and mix until well incorporated.
7. Cut apples into thin slices.
8. Spread half the dough evenly on bottom of 20cm spring form pan.
9. Cover with apple slices, arranged in overlapping circles. You will have several layers of apple slices.
10. Spread remaining dough on top of apples.
11. Very roughly chop remaining hazelnuts and sprinkle on top of cake.
12. Bake at 180C for about 50 minutes.
13. Let cool slightly before removing from pan.
14. Lightly dust with powdered sugar.


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