Apple Cake with Nuts and Cinnamon

Name: Apple Cake with Nuts and Cinnamon
Ingredients: 200 g flour; 200 g sugar; 200 g sour cream; 100 g butter; 2 eggs; 1 tsp baking powder; 1 tsp vanilla sugar; 300 g apples; 100 g almonds (or other nuts); 2 tbsp sugar; 1 tsp cinnamon (level)

A wonderfully tender cake filled with juicy apples, crunchy nuts, and fragrant cinnamon. I wanted to make a cake similar to a Charlotte with Apples, but with an even softer, melt-in-your-mouth texture. A sour cream batter is perfect for this — it turns out soft, slightly crumbly, and absolutely delicious (I used 20% fat sour cream). And to make it even better, I added my favorite almonds — though you can use any nuts you like, such as hazelnuts or walnuts. Choose tart-sweet apples, or even just tart ones; they really shine in apple baked goods. Feel free to add cinnamon or leave it out — it's all a matter of taste — but nothing pairs with apple cake quite like cinnamon does. It's also a good idea to let the cake rest for at least a few hours, or even better, leave it out on the counter overnight — all the flavors will meld together beautifully and it'll taste absolutely amazing!

Ingredients:

Batter:
200 g flour
200 g sugar
200 g sour cream
100 g butter
2 eggs
1 tsp baking powder
1 tsp vanilla sugar
300 g apples
Nut Crumble:
100 g almonds (or other nuts)
2 tbsp sugar
1 tsp cinnamon (level)

How to cook apple cake with nuts and cinnamon

Prepare the nut crumble. Blitz the nuts in a blender until coarsely chopped (or chop them with a knife). If you'd like, you can remove the skins first (I left the almonds unskinned).

Add the sugar and cinnamon, and stir to combine.

Peel the apples, remove the cores, and slice them into thin pieces (about 3–4 mm thick).

Make the batter. Beat the softened butter together with the sugar and vanilla sugar.

Add the eggs and beat well.

Add the sour cream and beat well.

Add the baking powder and flour, and beat until smooth.

Add the apple slices and gently fold them in with a spoon.

Grease your baking pan with butter (mine is 22 cm in diameter). Spread about half of the batter into the pan.

Sprinkle half of the nut crumble evenly over the batter using a spoon.

Spread the remaining batter on top, smooth it out, and sprinkle with the remaining crumble. Bake in an oven preheated to 180°C for approximately 50–60 minutes. If your oven runs hot from the top and the nuts start to over-brown before the cake is fully baked through, you can loosely cover the cake with foil toward the end of baking.