Autumn in the kitchen calls for enveloping aromas and flavors that feel like home. This whole wheat cake with apples, hazelnuts, and cinnamon is a simple and wholesome dessert, perfect to accompany a warm herbal tea or a slow weekend breakfast.
Made with whole wheat flour, seed oil, and brown sugar, it’s enriched with pieces of apple and crunchy hazelnuts, with a touch of aromatic cinnamon that makes it irresistible. It’s the classic cake made in a bowl, no mixers or complications, but with plenty of satisfaction.
Perfect for those looking for rustic yet light desserts, also 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 citrus touch.
If you want to make it even more rustic, add a handful of raisins previously soaked in rum.
For a 100% vegan dessert, you can replace the eggs with a mashed banana or plant-based yogurt.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Always on the TOPIC of recipes with whole wheat flour, I suggest more ideas just below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients
- 2 apples (large for me Golden)
- 1 1/2 cups whole wheat flour
- 1/3 cup hazelnuts (chopped or ground)
- 1/2 cup brown sugar
- 2 eggs
- 1/3 cup seed oil (for me corn)
- 1/2 cup milk (or plant-based drink)
- 1 packet baking powder
- 1 tsp ground cinnamon (or better dose it as you like!)
- as needed powdered sugar (as if it were raining)
Tools
plumcake mold 10 x 4.5 inches or
circular mold 9 inches or
heart-shaped mold as in the photo
- Molds
- Plumcake Molds
- 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 fluffy mixture.
Add the oil and milk, mix well.
Combine the sifted flour with the baking powder, the CINNAMON, and the finely chopped hazelnuts. Mix until you have a homogeneous batter.
Cut the apples into thin slices or cubes, adding them to the batter but keeping a few slices aside for decoration.
Pour everything into a baking pan lined with parchment paper.
Decorate with apple slices as you like.Now all that’s left 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 batter is rustic but soft and perfect for a fall snack in the warmth of home!!
Bon appétit and happy cooking! Annalisa
Storage
It keeps perfectly for 3 days under a dome, better if in the fridge when it’s hot. It can also be frozen in slices.
