Apple Walnut Cake with Cinnamon Crumble

A moist sponge-style cake with crisp apple pieces, chopped walnuts and crunchy cinnamon crumble. A classic autumn treat that goes well with coffee or tea, warm or cold.

By yumbelo · 8 servings · 90 minutes

Ingredients

• 250 g all-purpose flour
• 1 pack baking powder
• 150 g butter, softened
• 150 g sugar
• 3 pc eggs
• 125 ml milk
• 1 tsp cinnamon
• 1 pinch salt
• 1 kg apples, e.g. Boskop or Elstar
• 50 g walnut halves, chopped
• 80 g all-purpose flour for the crumble
• 60 g cold butter for the crumble
• 60 g brown sugar for the crumble
• 1 tsp cinnamon for the crumble
• 1 tbsp butter for greasing the pan

Method

1. Preheat the oven to 180 °C conventional heat and grease a 26 cm springform pan with a little softened butter.
2. For the crumble, rub the flour, cold diced butter, brown sugar and cinnamon between your fingertips into coarse crumbs and chill.
3. Peel the apples, quarter them, remove the cores and cut into pieces about 1 cm in size.
4. Beat the softened butter with the sugar and a pinch of salt for about 5 minutes until fluffy.
5. Beat in the eggs one at a time, then add the cinnamon.
6. Mix the flour with the baking powder and stir into the butter mixture alternately with the milk until a smooth batter forms.
7. Fold in half of the apple pieces and the chopped walnuts, then spread the batter into the pan.
8. Distribute the remaining apple pieces densely and evenly over the batter and sprinkle the crumble on top.
9. Bake the cake on the lower third of the oven for about 50 to 60 minutes, until golden brown and a wooden skewer comes out clean.
10. Let the cake cool in the pan for 15 minutes, then loosen it from the edge and let it cool completely.