The autumn cake is the classic “fridge emptying” dessert that smells like home and changing seasons. In this version, I’ve combined apples, pears, an overripe banana, and a handful of hazelnuts… the result? A super soft cake, perfectly moist, and perfect for breakfast or a snack. A genuine treat, ready in 10 minutes to enjoy in great company.
I also recommend;
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 apple
- 1 pear
- 1 banana
- 5.3 oz hazelnuts
- 1 cup cup granulated sugar
- 0.4 cup milk
- 0.4 cup vegetable oil
- 2.4 cups all-purpose flour
- 1 packet baking powder
- 1 packet vanillin
Tools
- Bowl
- Electric Whisk
- Spatula
- Cake Pan springform
Steps
Pour the eggs and sugar into the bowl and using the electric whisk, beat until frothy. It should double in volume.
Still using the electric whisk, but lowering the speed, add the oil and milk.
Finally, add the sifted flour with baking powder and vanillin. Work until the mixture is smooth and without lumps.
Stir with the spatula and add diced apple, pear, banana, and knife-chopped hazelnuts.
Transfer the mixture into a 9.5-inch springform pan and bake at 356°F for about 40 minutes.
✨ VARIATIONS
• You can add dark chocolate chips for an even more indulgent version.
• Replace the hazelnuts with almonds or walnuts.
• Add a pinch of cinnamon or lemon zest to the batter.
• Also great in a vegan version with plant-based milk and no eggs.
✨ VARIATIONS
• You can add dark chocolate chips for an even more indulgent version.
• Replace the hazelnuts with almonds or walnuts.
• Add a pinch of cinnamon or lemon zest to the batter.
• Also great in a vegan version with plant-based milk and no eggs.
