Apple-cinnamon-walnut cake

For 24 pieces
  • 450 g sugar
  • 3 TL Cinnamon
  • 275 g Butter
  • 150 g Walnut kernels
  • 1 kg Apples (e.g. B. Elstar)
  • 1 packet vanilla sugar
  • 1 pinch salt
  • 5 Eggs (Size M)
  • 450 g flour
  • 1 packet baking powder
  • 100 ml Milk
  • Fat and flour
75 minutes
very easy
For the syrup 250 Put ml of water, 250 g of sugar and cinnamon in a saucepan, bring to the boil and simmer uncovered for about 20 minutes. Then stir in 25 g butter. Approx. Let cool for 20 minutes, stirring several times. Roughly chop the walnuts. Peel and quarter the apples, cut out the core and dice the apples
Mix 250 g butter, 200 g sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with the milk
Place the dough on a greased drip pan in the oven (32 x 39 cm) that has been sprinkled with flour, smooth out. Approx. Drizzle 1/3 of the syrup onto the dough, pull it through lightly with a fork, if necessary smooth it out again. Spread the apples on top, press lightly. Sprinkle with nuts and drizzle another third of the syrup on top
In a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) Bake for 25–30 minutes. Take out of the oven, place on a wire rack and let cool down. Add the rest of the syrup and drizzle over the cake as you like
Wait approx. 10 minutes
1 piece approx.:
  • 310 kcal
  • 1300 kJ
  • 5 g protein
  • 15 g fat
  • 38 g carbohydrates


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