The autumn cake is the classic “fridge-emptying” dessert that smells like home and changing seasons. In this version, I combined apples, pears, an overripe banana, and a handful of hazelnuts… the result? A very soft, perfectly moist cake perfect for breakfast or a snack. A genuine treat, ready in 10 minutes to enjoy with good company.
I also recommend;
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 apple
- 1 pear
- 1 banana
- 5.3 oz hazelnuts
- 1 cup granulated sugar
- 0.4 cup cup milk
- 0.4 cup cup seed oil
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- 1 packet vanillin
Tools
- Bowl
- Electric Mixer
- Spatula
- Pan springform
Steps
Pour the eggs and sugar into the bowl and beat with the electric mixer until you get a frothy mixture. It should double in volume.
Still using the electric mixer, but reducing the speed, add the oil and milk.
Finally, add the sifted flour with the baking powder and vanillin. Mix until the batter is smooth and lump-free.
Mix with a spatula and add the diced apple, pear, banana, and chopped hazelnuts.
Transfer the mixture into a 9-inch springform pan and bake at 355°F for about 40 minutes.
✨ VARIATIONS
• You can add dark chocolate chips for an even more delicious version.
• Replace hazelnuts with almonds or walnuts.
• Add a pinch of cinnamon or lemon zest to the batter.
• Great also in a vegan version with plant-based milk and without eggs.
✨ VARIATIONS
• You can add dark chocolate chips for an even more delicious version.
• Replace hazelnuts with almonds or walnuts.
• Add a pinch of cinnamon or lemon zest to the batter.
• Great also in a vegan version with plant-based milk and without eggs.
