Apple and Hazelnut Cake, soft and fragrant, is the ideal autumn dessert for breakfast or a snack. Excellent paired with a nice cup of tea or a hot herbal tea, and for the sweet-toothed, like my children, with a generous layer of Nutella.
The apple and hazelnut cake is a delicious cake, practically a variant of the classic apple cake, prepared without butter, with milk and seed oil, enriched with lots of chopped apples, which make it soft and fragrant. To enrich the mixture, many coarsely chopped toasted hazelnuts give it an extra touch of crunchiness and flavor.
The preparation is simple and fast: it is the ideal dessert for those who have little time available. Another very soft and easy-to-prepare apple dessert is the Soft Apple Plumcake.
But now, let’s see together how to make the Apple and Hazelnut Cake. Prepare the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious breakfast recipes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs (at room temperature)
- 160 g sugar
- 1/2 cup peanut oil
- 1/2 cup milk (at room temperature)
- 2 cups flour
- 1 packet baking powder
- 1 pinch salt
- 1/2 cup hazelnuts (chopped – or walnuts)
- 3 apples (2 in the batter and 1 on top)
- brown sugar (on top before baking)
- powdered sugar
Tools
To make the Apple and Hazelnut Cake you need:
- 1 Stand Mixer
- 1 Springform Pan
Steps
HOW TO MAKE APPLE AND HAZELNUT CAKE
First, preheat the oven to 350°F, in static mode, then place the eggs and sugar in the stand mixer and whisk at maximum speed for about 5 minutes, until you obtain a soft and fluffy mixture. If you prefer, use electric beaters.
After the time has passed, reduce the speed of the stand mixer and gradually add the milk and oil, then the chopped apples, and finally the flour, a pinch of salt, and the baking powder; mix the mixture well.
Pour the batter into a springform pan of 10.2 inches (for a taller cake, use a 9.4-inch pan), previously greased and floured, and level it well.
Arrange a sliced apple on top, sprinkle with a handful of brown sugar and bake in a preheated oven for about 40 – 45 minutes. Always do the toothpick test.
Baking times vary from oven to oven. To check if it’s done, insert a toothpick (or a piece of spaghetti) in the center of the cake. If it comes out clean, it’s cooked. If it’s sticky and wet, the cake is not ready yet.
Once baked, remove from the oven and let it cool, then sprinkle the cake with powdered sugar. Here is the Apple and Hazelnut Cake ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Apple and Hazelnut Cake at room temperature, in a cool and dry place, for up to 3 days in an airtight container.
Tips and Suggestions
– During preparation, it is very important to beat the eggs with the electric whisk for several minutes, as the more air the mixture incorporates, the softer the cake will be. Also, it is always advisable to use room temperature eggs, and if they’re organic, even better.
– Apples: I used a total of 3 apples, 2 in the batter and 1 on top. However, if you prefer, you can increase the amount as you like.
– Hazelnuts: I like them a lot and therefore like to include them in my cakes, but if you prefer, for example, other fresh fruits like walnuts, pistachios …, go ahead. If you wish, you can also add chocolate chips or raisins.
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