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
Hazelnut Apple Cake
ground hazelnuts (see instructions)
thickly sliced apples (tart, or mix of tart and sweet)
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.