The Apple and Hazelnut Cake is Soft, fragrant, and incredibly aromatic. This cake like the Glazed Brioche with cream and sugar and the Pistachio Yogurt Pound Cake, is a variant of the Winter Spice and Almond Apple Cake. A recipe that feels like home, with slow afternoons while it rains outside. A genuine but characterful dessert, where spiced apples with cinnamon and nutmeg, the aromatic touch of lemon and rum, and the crunchy note of toasted hazelnuts blend into a soft and delicious batter, enriched with a topping of sugar sprinkles. A simple cake to make, perfect for breakfast, a snack, or to share with loved ones. I almost forgot… Follow me on my social pages, on Instagram by clicking HERE and on Facebook by clicking HERE and also on Pinterest HERE.
So what are you waiting for?
Follow the aroma… the recipe continues!
If you are looking for a spiced dessert, you can also check out:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 12People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
For the apple and hazelnut cake
- 4 eggs
- 170 g sugar
- 130 g butter
- 300 g all-purpose flour
- 3 apples
- 70 g toasted hazelnuts
- 2 tablespoons rum
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 2 pinches nutmeg
- 1 packet baking powder
- 30 g sugar sprinkles
Tools
- 1 Pan
- 1 Mixer
- 1
Preparation
WHICH APPLES TO USE FOR THE CAKE?
To make the apple and hazelnut cake, I used golden delicious apples, but you can use any variety you prefer.
WHICH HAZELNUTS TO USE FOR THE CAKE?
Considering there are about 300 varieties of hazelnuts, you have a wide choice. The important thing is that they are shelled and toasted. For your info, I use high-quality ones produced in Italy or Turkey, depending on what I find at the supermarket.
Fragrance the apples:
Peel the apples, slice them thinly, and drizzle them with lemon juice, rum, 20 g of sugar taken from the total 170 g, cinnamon, and finally, nutmeg. This step will prevent oxidation and make the apples even more aromatic.
Chop the toasted hazelnuts:
Chop the hazelnuts and set aside (they will be added later with the dry ingredients).
For the apple and hazelnut cake batter:
Beat the eggs with sugar using an electric mixer or a whisk until you obtain a light and frothy mixture.
Incorporate the soft butter into the mixture. Just leave it at room temperature for 30 minutes or heat it slightly (for a maximum of 5-10 seconds in the microwave). This way, it will continue to incorporate air during the process, and the cake will be airy and soft.
Gradually add the flour, to which you have added the baking powder, with a hand whisk.
Also add the hazelnuts and finally the apples, leaving aside 25 slices which you will use to decorate the apple and hazelnut cake before baking.
Finally, gently fold some of the apples into the batter with a spatula.
Pour the batter into a 22 cm diameter springform pan (if not available, a baking pan of the same size will work) greased and floured. Decorate the cake with the remaining apple slices on top and sprinkle generously with sugar sprinkles.
Bake in a preheated oven at 355°F (180°C), fan mode, for 30 minutes.
To check if the cake is done, perform the toothpick test. Insert a toothpick into the center of the cake, and if it comes out clean and dry, it’s ready. If it comes out with wet batter, it needs to bake a little longer.
Silvana’s Tips
You can use Golden or Renette apples for a more aromatic result.
If you prefer, the hazelnuts can be replaced with almonds, resulting in a more delicate variant.
In addition to sugar sprinkles, the apple and hazelnut cake can also be enjoyed with a dusting of powdered sugar after baking.
FAQ (Questions and Answers)
Can I make it in advance?
Yes, in fact, it’s even better the next day because the flavors intensify.
Can I substitute the rum?
Sure! You can substitute it with orange juice or more lemon juice for an even more citrusy version.
Can I use brown sugar?
Yes, it will give a more caramelized and rustic taste.
