Apple ring cake with cinnamon and hazelnut swirl

Juicy apple pie with a crunchy surprise: the apple ring cake with cinnamon and hazelnut swirl not only tastes good, but especially so in autumn. Juicy, nutty, crunchy and easy to bake.

Apple pie is baked just in time for the beginning of autumn. After all, that is what the autumn law wants. This little tradition has crept in over the last few years and sometimes unites us Apple Caramel Cheesecake with Streusel as well as our beloved one Hessian apple wine cake bestows. After all, a lukewarm piece of apple pie gives you some comfort for the loss of summer and gently puts you in the mood for falling leaves, gray rainy days and chilly toes. This year, autumn has taken the form of a Apple ring cake with cinnamon and hazelnut swirl approached. The grated apples give the cake a lot of juiciness, while the mix of cinnamon, brown sugar and hazelnuts hidden inside the Bundt cake not only provides a delicious surprise, but also a bit of crunch.

The apple ring cake is certainly not the last pastry in which the fruit will be hidden this fall, but it is a pretty good start to the season. If you’re in the mood for more cakes and sweet treats with apples, you might find the right autumn pastries here:

Apple Bundt Cake with Cinnamon Hazelnut Swirl (Recipe for 1 Bundt Cake Pan)

Ingredients for the cinnamon hazelnut sugar

• 80 grams of hazelnuts
• 1.5 tbsp ground cinnamon
• 40 grams of brown sugar

ingredients for the dough

• 2 large apples
• Zest of 1/2 organic lemon + 1 tbsp lemon juice
• 225 g butter, room temperature + more for greasing
• 160 grams of sugar
• 4 Owner
• 1 TL Vanilleextrakt
• 380 grams of flour
• 2 TL Backpulver
• 1 tbsp ground cinnamon
• 1 pinch of salt
• 60 ml milk

aside from that

• Powdered sugar for dusting

preparation

1. For the cinnamon-hazelnut sugar, finely chop the hazelnuts in a food processor. Mix with cinnamon and sugar in a small bowl.
2. Grease a Bundt cake mold with butter for the dough. Preheat the oven to 160°C (convection). Peel and core the apples, then grate with a coarse grater into a medium bowl. Add lemon zest and juice and mix.
3. In a large bowl, using the whisk on a stand mixer, beat the butter and sugar until fluffy. Beat in the eggs one at a time and add the vanilla extract. In a separate medium-sized bowl, combine the flour, baking powder, cinnamon, and salt, then stir into the butter-egg mixture alternately with the milk. Fold in the apple slivers.
4. Pour 1/3 of the batter into the mold. Sprinkle with half of the cinnamon-hazelnut sugar, avoiding the outer and inner edges of the mold. Spread 1/3 of the dough on top, then sprinkle the rest of the cinnamon-hazelnut sugar on top as well. Spread the remaining batter on top. Using a fork, gently swirl through the batter in four places, then smooth the surface. Bake on the lowest rack of the oven for about 1 hour until golden brown, until no more dough sticks to the skewer test.
5. Leave the apple pie to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool completely. Before serving, sprinkle with powdered sugar.