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Prep time
35 minutes
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Cook time
1 hour
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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
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Ingredients
- Hazelnut Apple Cake
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2 cups
all-purpose flour
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1 cup
ground hazelnuts (see instructions)
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3 cups
thickly sliced apples (tart, or mix of tart and sweet)
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1 1/2 cups
vegetable oil
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2 cups
sugar
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1 cup
unsweetened shredded coconut
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3
eggs
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1 teaspoon
baking soda
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1 teaspoon
ground cinnamon
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1 teaspoon
ground anise
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1 tablespoon
velvet falernum (or rum)
- Vanilla Ginger Buttercream Icing
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2 cups
powdered sugar
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1/4
stick salted butter
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4 tablespoons
milk or almond milk
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1 teaspoon
ginger pulp (see instructions)
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1/2 teaspoon
vanilla extract
Directions
- Hazelnut Apple Cake
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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.
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Butter and flour a 9-inch tube ban, and heat oven to 350.
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Mix together flour, ground hazelnuts, salt, baking soda, salt, cinnamon, and anise.
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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.
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Combine wet and dry ingredients and mix together well. Add apples and coconut, and stir until evenly distributed.
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Pour batter into prepared pan. Bake for approximately 1 hour, or until a toothpick comes out clean.
- Vanilla Ginger Buttercream Icing
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Grate ginger using finest side of a box grater. You'll essentially get pulp - when you have 1 tsp of pulp, you have enough.
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Cream butter in a bowl, then add in powdered sugar and mix until no lumps remain.
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Add vanilla extract, ginger pulp, and milk or almond milk.
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When cake is cool, pour icing around the top.
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