Description
Saftiger Apfel-Walnuss-Kuchen mit zarter Butterkruste, goldbraun gebacken. Zarte Äpfel verschmelzen mit knackigen Walnüssen, feinem Vanilleduft und dezent süßem Teig zu einem aromatischen, unwiderstehlichen Genuss.
Ingredients
Scale
- 300g Mehl
- 1 Ei
- 1 TL Backpulver
- 1 Packung Vanillinzucker (für den Teig)
- 1 EL Milch
- 150g Zucker (für den Teig)
- 200g Butter
- 1 Packung Vanillinzucker (für den Belag)
- 5 TL Wasser oder Weißwein
- 4 EL Zucker (für den Belag)
- 1kg Äpfel
- 100g Walnüsse
Instructions
- Begin by preparing the filling: Peel the apples thoroughly, removing all skin, and cut them into small, even-sized pieces to ensure even cooking. Coarsely chop the walnuts into bite-sized chunks. Place the chopped apples and walnuts together in a large saucepan.
- Add 4 tablespoons of sugar and 1 packet of vanillinzucker to the apple and walnut mixture in the saucepan. Pour in 5 teaspoons of water or, for a more aromatic flavor, use white wine instead. Mix everything together gently so the sugar and vanilla distribute evenly.
- Heat the saucepan over medium heat and allow the mixture to simmer, stirring occasionally. Cook until the apples become soft and the liquid has reduced slightly to create a compote-like consistency. This should take about 10-15 minutes. Remove the saucepan from the heat and let the apple-walnut mixture cool completely before using it as a filling.
- While the filling is cooling, prepare the dough: In a large mixing bowl, combine 300g of flour, 1 teaspoon baking powder, 1 packet of vanillinzucker, 150g of sugar, and a pinch of salt if desired. Add 1 egg, 200g softened butter cut into pieces, and 1 tablespoon of milk.
- Using clean hands or a hand mixer with dough hooks, knead all the ingredients together until a smooth, homogeneous shortcrust (Mürbeteig) dough forms. Be careful not to overwork the dough to keep it tender.
- Divide the dough into two portions: approximately two-thirds for the base and sides, and one-third for the topping. Roll out the larger portion on a lightly floured surface to fit the bottom and sides of a 26cm springform pan. Press the dough evenly into the pan, covering the bottom and forming a rim along the sides about 2-3 cm high.
- Spread the cooled apple-walnut filling evenly over the prepared dough base in the springform pan, smoothing the surface with a spatula or the back of a spoon.
- Take the remaining third of the dough, crumble it between your fingers to create streusel (crumbs), and distribute these evenly over the top of the apple-walnut filling, covering it completely.
- Place the pan in a preheated oven at 200°C (top/bottom heat, or 180°C fan-forced). Bake the cake on the middle rack for 25 to 30 minutes, or until the streusel topping is golden brown and the filling is bubbling slightly at the edges.
- Remove the cake from the oven and allow it to cool in the pan for at least 15 minutes before releasing the springform. Let the cake cool completely on a wire rack before slicing and serving.
Notes
For best results, use tart apples such as Boskoop or Granny Smith, which hold their shape and provide a pleasant contrast to the sweetness of the cake. Toasting the walnuts gently in a dry pan before adding them to the apples can enhance their flavor and crunch. The cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. It keeps well for 2-3 days if stored covered in a cool place.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
