Apple Cinnamon Nut Cake

Total time: approx. 1 hour 30 minutes

Wash, peel, and core the apples. Cut the flesh into cubes and drizzle with a bit of lemon juice.
Cream the butter and sugar together until fluffy. Beat in the eggs one at a time.
Mix the flour with cinnamon and baking powder, then stir it into the egg mixture.
Fold in the apples and nuts.
Spread the batter into a 24 cm (9.5 inch) springform pan (lined with baking 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 a combination oven with microwave: Bake at 170°C (338°F) top/bottom heat + 180W microwave for 25–30 minutes.
Let the cake cool completely. Just before serving, dust with powdered sugar.

You can substitute the cinnamon with gingerbread or speculoos spice mix.
Use almonds or hazelnuts instead of walnuts, chopped for more texture or ground if you’re in a hurry.
This cake is moist and not too sweet, making it a favorite among family and friends.
It’s especially popular in autumn and has been baked for years.