Autumn in the kitchen calls for enveloping aromas and flavors that taste like home. This whole wheat cake with apples, hazelnuts, and cinnamon is a simple and genuine dessert, perfect for accompanying a hot herbal tea or a slow breakfast on the weekend.
Made with whole wheat flour, seed oil, and brown sugar, it’s enriched with apple pieces and crunchy hazelnuts, with an aromatic touch of cinnamon that makes it irresistible. It’s the classic cake you make in a bowl, without beaters or complications, but with a lot of satisfaction.
Perfect for those looking for rustic but light desserts, even in a lactose-free version!
For this recipe, you can use the apples you prefer: Golden Delicious for a sweeter and softer result, Renette for a tangy and enveloping note, or Granny Smith if you love the contrast between sweetness and freshness. I often mix two varieties to give the cake a balance of flavors and textures that makes it special.
Extra TIPS:
You can add a grated orange zest for a citrusy touch.
If you want to make it even more rustic, add a handful of raisins soaked in rum beforehand.
For a 100% vegan cake, you can replace the eggs with a mashed banana or plant-based yogurt.
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Still on the TOPIC of recipes with whole wheat flour, I suggest other ideas just below:
- Difficulty: Easy
- Cost: Economical
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients
- 2 apples (large, for me Golden)
- 1.5 cups whole wheat flour
- 1.75 oz hazelnuts (chopped or granules)
- 0.6 cup brown sugar
- 2 eggs
- 1/3 cup vegetable oil (for me corn)
- 1/2 cup milk (or plant-based drink)
- 1 packet baking powder for desserts
- 1 tsp ground cinnamon (or better, dose as you like!)
- as needed powdered sugar (as if it were raining)
Tools
Loaf pan 10 x 4.5 inches or
Circular mold 9 inches or
Heart-shaped mold as in the photo
- Molds
- Loaf Pans
- Stand Mixers
- Molds heart-shaped
Try this autumn dessert with me
In a bowl, beat the eggs with the sugar until you get a light and frothy mixture.
Add the oil and milk, mix well.
Combine the sifted flour with the baking powder, cinnamon, and finely chopped hazelnuts. Mix until you have a homogeneous dough.
Cut the apples into thin slices or cubes, adding them to the batter but keeping some slices aside for decoration.
Pour everything into a cake pan lined with parchment paper.
Decorate with apple slices as desired.All that’s left to do is to bake at 350°F static for about 40-45 minutes (do the toothpick test).
Let it cool and enjoy warm or cold, maybe with a nice dollop of whipped cream!As you can see from the photo, the dough is rustic but soft and perfect for an autumn snack in the warmth of home!!
Enjoy your meal and happy cooking! Annalisa
Storage
It keeps perfectly for 3 days under a dome, better in the fridge when it’s hot. It can also be frozen in slices.
