I know, this apple bundt cake with hazelnut crumble, might seem perfect only for the cold season, one of those typically autumn desserts. But here’s a secret: it isn’t. This cake is perfect to accompany a cup of hot tea and also ideal with a scoop of fresh vanilla ice cream. Try it to believe!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz apples
- 2 1/4 cups all-purpose flour
- 6 1/3 tbsp sunflower oil
- 2/3 cup sugar
- 2 eggs
- 1/2 lemon (juice)
- 1/2 packet baking powder
- 1 pinch salt
- 1/4 cup chopped hazelnuts
- 1 1/2 tbsp butter
- 1 tbsp all-purpose flour
- 1 tbsp sugar
- 1 apple
Tools
- Blender
- Hand Mixer
- Bundt Cake Pan
Steps
To prepare the apple bundt cake with hazelnut crumble, start by peeling the apples and cutting them into chunks. Place them in the blender’s container and add the juice of half a lemon. Blend until smooth. Then, in a large bowl, pour the flour, pinch of salt, sugar, and baking powder. Add the puree along with the eggs and oil. Mix all the ingredients with the mixer until smooth and homogeneous. Butter and flour a 9.5-inch bundt cake pan, then pour the mixture inside.
Pour the mixture into a buttered and floured 9.5-inch bundt pan. Now take an apple, peel it, and remove the core. Slice it thinly and arrange the slices on top of the cake.Now prepare the crumble by mixing the butter with the flour, sugar, and finely chopped hazelnuts in a small bowl until it crumbles. Sprinkle the mixture over the apple slices. Bake the bundt cake in a preheated oven at 356°F for 40 min. Remember to always do the toothpick test before taking it out. Let it cool before removing from the pan.
The apple bundt cake with hazelnut crumble can be kept under a cake dome for 3 days.
