Caramel Apple Walnut Cake
A nice, juicy, and light apple cake that is quick to prepare and tastes good both warm and cold.
Preparation time: 45 minutes
Level: Easy
Quantity: for two
Ingredients:
600 g peeled and chopped sour apples, Granny Smith suits well
100 g walnuts, lightly crushed
50 g room temperature butter for greasing the mold
3 eggs
50 g of sugar for lining the mold
140 g room temperature butter
140 g of sugar
190 g wheat flour
1 teaspoon of vanilla sugar
A pinch of sea salt
1 teaspoon of baking powder
Preparation:
- Peel the apples, remove the apple core, cut the apples into four sectors and then slice.
- Chop the walnuts into slightly smaller pieces with a knife.
- Line the bottom of the 26-28 cm cake mold with baking sheet and grease it generously with 50 g of butter.
- Pour 50 g of sugar into the mold and swirl it in the bottom and walls of the mold, thus creating a layer that caramelizes.
- Prepare the dough, use an electric mixer to beat butter with vanilla sugar and sugar to a light foam, add salt and eggs one by one, and beat until smooth. Add flour and baking powder. Mix until smooth.
- Pour the crushed walnuts into the bottom of the mold, spread the apples on top of the nuts, and press slightly until smooth.
- Cover the layer of apples with dough, smooth the surface and bake at 180 degrees for about 40 minutes until the cake is golden brown.
- Cut the cake from the edge of the mold with a knife, remove the edge of the mold, place a serving plate on top of the cake and turn the cake over with the plate.
- Remove the mold base and baking paper. If you wish, you can use a fork to make the walnuts a bit fluffier, but you can also leave them as they are.
Suitable for eating with ice cream or whipped cream.
Ready!!
