Make Ahead

Hazelnut Apple Cake

September 30, 2018
Photo by clintonhillbilly
Author Notes

This is based on Teddie's Apple Cake, a classic recipe published in the New York Times that I first discovered in The New York Times Cookbook by Amanda. It has also been featured on this website. My version has a different flavor profile, including ground hazelnuts, anise, and a vanilla-ginger frosting. The icing is slightly adapted from a recipe published on friendshipbreadkitchen.com: https://www.friendshipbreadkitchen.com/vanilla-ginger-buttercream-frosting/ —clintonhillbilly

  • Prep time 35 minutes
  • Cook time 1 hour
  • Serves 12
Ingredients
  • Hazelnut Apple Cake
  • 2 cups all-purpose flour
  • 1 cup ground hazelnuts (see instructions)
  • 3 cups thickly sliced apples (tart, or mix of tart and sweet)
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 1 cup unsweetened shredded coconut
  • 3 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground anise
  • 1 tablespoon velvet falernum (or rum)
  • Vanilla Ginger Buttercream Icing
  • 2 cups powdered sugar
  • 1/4 stick salted butter
  • 4 tablespoons milk or almond milk
  • 1 teaspoon ginger pulp (see instructions)
  • 1/2 teaspoon vanilla extract
In This Recipe
Directions
  1. Hazelnut Apple Cake
  2. If you are grinding your own hazelnuts, boil them first and then rub off the skins before grinding them. That will remove much of the bitterness. I find that if you break the kernel in half the skin comes off more easily. Finely grind them in a food processor until you have a yield of one cup.
  3. Butter and flour a 9-inch tube ban, and heat oven to 350.
  4. Mix together flour, ground hazelnuts, salt, baking soda, salt, cinnamon, and anise.
  5. In a second bowl, beat together the oil and sugar for 5 minutes. Add the eggs and beat until the mixture is creamy. Stir in velvet falernum.
  6. Combine wet and dry ingredients and mix together well. Add apples and coconut, and stir until evenly distributed.
  7. Pour batter into prepared pan. Bake for approximately 1 hour, or until a toothpick comes out clean.
  1. Vanilla Ginger Buttercream Icing
  2. Grate ginger using finest side of a box grater. You'll essentially get pulp - when you have 1 tsp of pulp, you have enough.
  3. Cream butter in a bowl, then add in powdered sugar and mix until no lumps remain.
  4. Add vanilla extract, ginger pulp, and milk or almond milk.
  5. When cake is cool, pour icing around the top.

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I'm an avid Iron Chef watcher, cookbook enthusiast and dedicated cook. So is my partner, and when we have dinner parties we go completely insane. Our dinners involve lots of wine and lots of vegetarian fare. My favorite cuisine is Mexican, and anything bordering the Mediterranean Sea is tied for second. I just started a blog called Lunchimal! It's all about making lunch for $5 or less from organic, sustainable, local ingredients. Check it out! http://lunchimal.blogspot.com/