There’s something comforting about celebrating Thanksgiving with friends, especially when you can share a piece of your heritage. This year, I wanted to bring a cherished German favorite from my upbringing in Germany: Apfel-Zimt-Nusskuchen (Apple Cinnamon Nut Cake).
It’s wonderfully moist, perfectly spiced, and brings back memories of crisp autumn afternoons in German kitchens.
The Secret to a Perfect Fall Bake
The beauty of this traditional cake lies in its simple, wholesome balance and the cozy combination of fresh fruit and warm spices. To make this cake more aromatic, roast the nuts lightly in a pan first.
To make this at home, you will need the following ingredients:
- 3/4 cup butter, softened (180 g / approx. 1.5 sticks)
- 1 cup granulated sugar (180 g)
- 3 large eggs
- 1 1/2 cups all-purpose flour (180 g)
- 2 teaspoons baking powder (Backpulver)
- 1 tablespoon ground cinnamon
- 3/4 cup roasted walnuts, hazelnuts or almonds, chopped or ground (80 g)
- 3 large apples
- Powdered sugar for dusting,
- Splash of lemon juice
Step-by-Step Preparation
Getting the batter ready is wonderfully straightforward. First, wash, peel, and core your three large apples, dice the flesh, and toss the cubes with a little lemon juice to keep them fresh.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, then beat in the eggs one at a time.
Whisk your flour, cinnamon, and baking powder in a separate bowl before gently blending the dry ingredients into your butter-egg mixture, and finally fold in your diced apples and chopped or ground nuts.
Baking and Serving Traditions
Once your batter is mixed, spread it evenly into a greased 9-inch (24 cm) Springform pan (lined with parchment paper) or a traditional loaf pan.
Bake it in a preheated oven at 350°F (180°C) for 50 to 60 minutes, or until it turns a gorgeous golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool completely before giving it a generous dusting of powdered sugar right before serving.
It’s a wonderful, not-too-sweet conversation starter for any holiday gathering, and I can’t wait to share a slice with our friends!
Apple Cinnamon Nut Cake (Apfel-Zimt-Nusskuchen)
Ingredients
- 3/4 cup butter, softened (180 g / approx. 1.5 sticks)
- 1 cup granulated sugar (180 g)
- 3 large eggs
- 1 1/2 cups all-purpose flour (180 g)
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 3/4 cup roasted walnuts, hazelnuts, or almonds, chopped or ground (80 g)
- 3 large apples
- Powdered sugar (for dusting)
- Lemon juice
Instructions
- Roast the Nuts: To make this cake more aromatic, roast the nuts lightly in a pan first. Let cool.
- Prep the Apples: Wash, peel, and core the apples, then dice the flesh.
- Toss the apple cubes with a little lemon juice to prevent browning and set aside.
- Make the Batter: In a large bowl, beat the softened butter and sugar until fluffy and pale.
- Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, cinnamon, and baking powder. Gradually mix the dry ingredients into the butter-egg mixture.
- Add Mix-ins: Gently fold in the prepared apples and the chopped or ground nuts.
- Pan & Bake: Spread the batter evenly into a 9-inch (24 cm) springform pan (lined with parchment paper) or a greased and floured loaf pan.
- Bake at 350°F (180°C) with conventional top and bottom heat for 50–60 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool & Serve: Allow the cake to cool completely.
- Just before serving, dust the top generously with powdered sugar.
Notes
Tips & Variations: Feel free to mix things up based on what you have on hand: Replace the cinnamon with gingerbread spice (Lebkuchengewürz) or Speculaas spice for a festive twist. Nuts: Use almonds or hazelnuts instead of walnuts. Chop them for a nice crunch, or use finely ground nut flour if you are in a rush.
