This magical apple cake has a lot to offer. Because the delicious cake topping tastes like roasted nuts from the fair and is whipped up in a flash.
New, strange food trends are constantly circulating on the Internet. Especially on social media, you probably shouldn't trust all the life-changing life hacks and novel recipe fusions you discover. And yet sometimes you find what you're looking for when you're looking for inspiration. However, the magical apple cake is not a new trend, but rather a cake recipe that has been forgotten. The buttery-sugary walnut base, which you press into the springform pan before baking, then becomes a crispy caramelized walnut topping over juicy apple pie.
Baking with apples: delicious classics
Grandma already knew how to combine sweet and sour apples wonderfully with buttery pastries with her classic apple and sour cream cake. And unlike strawberries and rhubarb, fresh apples are also available in the supermarket all year round. So even in summer you don't have to go without classic autumn pastries such as juicy apple cinnamon muffins or a vegan apple cake with cinnamon sprinkles.
For breakfast, the versatile fruit can be baked into airy apple buttermilk pancakes in no time. And if you still haven't had enough, you should definitely try the easiest 4-ingredient apple cake ever.
Ingredients for the magical apple cake with walnuts
For a cake from the regular springform pan (diameter: 26 cm) you need:
For the cake batter
180 g wheat flour
130g powdered sugar
130 g butter (soft)
3 eggs (M)
1 teaspoon Baking powder
pinch of salt
For covering
700g apples
100g walnuts
70g sugar
50g butter
lemon juice
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You have baked the heavenly apple pie so quickly
While the oven is preheating to 160 degrees, first peel the apples, remove the core, cut them into eighths and then cut them into thin slices. Then sprinkle the fine apple pieces with the juice of half a lemon and set aside.
Now line the springform pan with baking paper and then grease the base generously with butter (50 grams). Then sprinkle the sugar on the thick layer of butter and spread it as evenly as possible over the base by moving the springform pan. Finely chop the walnuts, spread over the sugar in the greased baking pan and press carefully to form a compact base.
For the cake batter, beat the butter together with the powdered sugar in a large mixing bowl for a few minutes until creamy. Gradually stir in the three eggs. In a separate bowl, mix the flour with the baking powder and, together with a pinch of salt, mix into the butter-sugar mixture and stir everything into a smooth, lump-free dough.
Finally, fold in the apples and smooth the dough onto the walnut base. The cake is baked on the middle shelf in the preheated oven for about 30 minutes until golden brown. Allow to cool briefly after removing. Then carefully loosen the edges with a sharp knife and free the cake from the mold. Turn out onto a large cake plate so that the sugared walnuts are now clearly visible. Bon appetit!
Tip
: Brown sugar can be used instead of white sugar for the topping. This gives off a light caramel aroma that tastes simply delicious in combination with the apples and walnuts.