Apple-walnut cake with cinnamon syrup

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4.1 10
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 250 g + 200 g sugar
  • 3 TSP Cinnamon
  • 25 g + some + 250 g soft butter
  • 7-10 Tbsp e
  • 150 g Walnut kernels
  • 1.25 kg sour apples (e.g. Elstar)
  • 3 TABLESPOONS Lemon juice
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 5 Eggs (Gr. M)
  • 1 package Baking Powder
  • 100 ml Milk

Directions

  1. 1

    For the syrup 1⁄4 boil up l water with 250 g sugar and cinnamon. Boil down open for about 20 minutes to a thick syrup. Stir in 25 g butter. Leave to cool for approx. 20 minutes, stirring several times.

  2. 2

    Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Roughly chop the nuts. Peel, quarter, core and dice apples. Mix immediately with lemon juice.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cream 250 g butter, 200 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one.

  4. 4

    Mix 450 g flour and baking powder, stir in alternately with the milk.

  5. 5

    Smooth the dough on the fat pan. Approx. 1⁄3 Drizzle syrup on top and pull lightly through the dough with a fork. Possibly smooth the dough again. Spread the apples on it and press them on a little.

  6. 6

    Sprinkle with nuts, 1⁄3 sprinkle syrup over it. Bake in a hot oven for 25-30 minutes. Remove the cake and let it cool down. Add the rest of the syrup and drizzle over the cake as desired.

Nutrition Facts

KCAL
320 kcal
CARBS
39 g
FATS
15 g
PROTEINS
5 g