-
Prep time
35 minutes
-
Cook time
1 hour
-
Serves
12
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
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
Directions
- Hazelnut Apple Cake
-
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.
-
Butter and flour a 9-inch tube ban, and heat oven to 350.
-
Mix together flour, ground hazelnuts, salt, baking soda, salt, cinnamon, and anise.
-
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.
-
Combine wet and dry ingredients and mix together well. Add apples and coconut, and stir until evenly distributed.
-
Pour batter into prepared pan. Bake for approximately 1 hour, or until a toothpick comes out clean.
- Vanilla Ginger Buttercream Icing
-
Grate ginger using finest side of a box grater. You'll essentially get pulp - when you have 1 tsp of pulp, you have enough.
-
Cream butter in a bowl, then add in powdered sugar and mix until no lumps remain.
-
Add vanilla extract, ginger pulp, and milk or almond milk.
-
When cake is cool, pour icing around the top.
See what other Food52ers are saying.