Apple Cinnamon Nut Cake

Instructions:

Total time: approx. 1 hour 30 minutes

Wash, peel, and core the apples, then cut the flesh into cubes. Drizzle with a bit of lemon juice to prevent browning.

Cream the butter and sugar together until fluffy, then add the eggs one at a time, mixing well after each addition.

Mix the flour with the cinnamon and baking powder, then stir into the egg mixture.

Fold in the apples and nuts. Spread the batter into a 24 cm (9.5 inch) springform pan (lined with parchment paper) or a loaf pan (greased and floured).

Bake in a preheated oven at 180°C (356°F), top/bottom heat, for about 50–60 minutes, until golden brown.

If using an oven with a microwave function, bake at 170°C (338°F) top/bottom heat plus 180 watts microwave for about 25–30 minutes.

Let the cake cool completely, and dust with powdered sugar just before serving.

Instead of cinnamon, you can use gingerbread spice or speculaas spice. You can also substitute almonds or hazelnuts for the walnuts—use chopped for more texture or ground if you’re short on time.

The cake is nice and moist, and not too sweet.

A favorite among family and friends, it has been baked for years—especially in the autumn season.