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Apple and Hazelnut Cake with Soured Cream Topping
🛒 Ingredients
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4 eggs
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1 pinch of salt
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200 g softened butter
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150 g sugar
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300 g ground hazelnuts
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100 g chopped hazelnuts
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1 tsp baking powder
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6 small apples
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200 g soured cream
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200 ml double cream, well chilled
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1 sachet vanilla sugar
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1 sachet whipped cream stabiliser
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cinnamon, for dusting
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butter and breadcrumbs for the tin
This recipe is also available in German.
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📌 Overview
This apple and hazelnut cake with soured cream topping is a moist autumn bake made with ground hazelnuts, chopped nuts, fresh apples and a cool whipped soured cream layer. Because the batter has no classic flour base, the cake has a rich, nutty texture that is lightened with whipped egg whites. The apple halves release moisture as they bake, while the hazelnuts provide flavour and bite. For the best result, the egg whites need to be folded in gently, the cake must cool completely and the topping should be chilled until stable. The cake is ideal for autumn afternoons, coffee tables, family gatherings or as a seasonal dessert after a simple meal.
You may also find it useful to look at recipes Moist German Apple Traybake with Cinnamon and White Wine, Apple and Plum Cake with Almond Crust, and Moist Apple Loaf Cake with Lemon Zest, in addition to this one.
👨🍳 How to make Apple and Hazelnut Cake with Soured Cream Topping
- 1
Heat the oven to 180°C conventional heat. Grease half a baking tray or a tin of about 30 x 20 cm and dust it lightly with breadcrumbs so the cake releases more easily.
- 2
Separate the eggs cleanly. Whisk the egg whites with a pinch of salt until stiff peaks form, then set them aside.
- 3
Beat the softened butter with the sugar for several minutes until pale and fluffy. Add the egg yolks one at a time, beating well after each addition.
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Mix the ground hazelnuts with the baking powder. Fold this mixture into the butter and egg yolk base. The batter will be denser than a classic sponge because it is built mainly on nuts.
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Reserve 2 tablespoons of the chopped hazelnuts for the topping. Fold the remaining chopped hazelnuts into the batter.
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Fold the beaten egg whites into the nut batter in two or three additions. Work gently rather than stirring hard, so the batter keeps as much air as possible.
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Spread the batter evenly over the prepared tray and smooth the top.
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Peel the apples if preferred, halve them, remove the cores and arrange the apple halves closely over the batter, cut-side down. Press them in only lightly so they do not sink too deeply.
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Bake on the middle shelf for about 40 to 45 minutes, until golden and set in the centre. A skewer may come out with a few moist crumbs, but there should be no raw batter.
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Leave the apple and hazelnut cake to cool completely. The soured cream topping must only go onto a cold cake, otherwise it will soften and may run.
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Stir the soured cream briefly until smooth. Whip the well-chilled double cream with the vanilla sugar and whipped cream stabiliser until firm, then gently fold it into the soured cream to make an even creamy topping.
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Spread the soured cream topping over the cooled cake. Dust with cinnamon and scatter over the reserved chopped hazelnuts. Chill the cake for at least 30 minutes before serving.
🧠 Why It Works
This apple and hazelnut cake works because the ground hazelnuts provide both flavour and structure. They make the cake moist and nutty, but also denser than a classic flour-based sponge. Whipped egg whites lighten the nut batter and keep it from becoming heavy. Softened butter, sugar and egg yolks form a rich base, while the apple halves release moisture and bring gentle acidity during baking. The soured cream and whipped cream topping adds cool freshness and a slight tang that balances the sweet nutty cake. Cinnamon and chopped hazelnuts on top reinforce the autumn flavour and add a little contrast to the creamy layer.
🛠️ Troubleshooting
Why is my apple and hazelnut cake dense instead of light?
The cake usually turns dense if the egg whites were not whipped firmly enough or were folded in too roughly. Beat the whites to stiff peaks and fold them into the nut batter in several additions without overmixing.
Why is the centre of the cake too wet?
Very large or juicy apples can release too much liquid. Use small to medium firm apples and bake until the centre is set. Let the cake cool completely before adding the topping.
What should I do if the soured cream topping is too runny?
The double cream should be very cold and whipped firmly with stabiliser. Stir the soured cream only briefly, then fold in the whipped cream gently. The cake itself must be completely cold before the topping is added.
Why does the creamy topping collapse after a short time?
This can happen if the cream was not whipped firmly enough, the cake was still warm or the finished cake stayed too long at room temperature. Keep it chilled and serve it shortly after taking it from the fridge.
How do I stop the cake from becoming dry?
Do not overbake it and start checking near the end of the baking time. A few moist crumbs on the skewer are fine. Placing the apples cut-side down helps them release moisture into the cake.
Can I make the cake ahead of time?
Yes. Bake the apple and hazelnut base the day before and store it covered. The soured cream topping is best made and added on the day of serving. Once assembled, the cake should be kept in the fridge.
💡 Tips and Variations
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For a stronger hazelnut flavour, toast the chopped hazelnuts briefly in a dry pan before adding them to the batter, then let them cool completely.
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For a finer texture, use only finely ground hazelnuts and reduce the chopped nuts in the batter. For more bite, keep the chopped hazelnuts as written.
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For a richer topping, replace part of the soured cream with crème fraîche or mascarpone. The topping will be firmer and fuller, but also heavier.
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Ground almonds or walnuts can replace hazelnuts. Almonds make the cake milder, while walnuts add a stronger, slightly bitter note.
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For more autumn warmth, add a small pinch of nutmeg, cardamom or finely grated lemon zest to the batter. Use these lightly so the apple and hazelnut flavours stay central.
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For a gluten-free version, use gluten-free baking powder and replace the breadcrumbs for the tin with ground nuts or gluten-free crumbs.
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A vegan version needs more than a simple egg replacer, because the whipped egg whites are important for lightness. Plant-based cream, plant-based soured cream and a dedicated vegan nut-cake base will give a better result.
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If you need to transport the cake, chill it thoroughly and add the creamy topping as close to serving as possible.
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The most important detail is temperature: the cake must be completely cold before the soured cream and whipped cream topping is spread over it.
📦 Storage
Keep the apple and hazelnut cake with soured cream topping covered in the fridge and eat it within 2 days. Because of the cream topping, it should not sit at room temperature for long. Without the topping, the baked apple and nut base can be stored covered at cool room temperature until the next day. Do not reheat slices with the topping; if you want to serve the base warm, add the cream separately afterwards.
🍷 Pairing
Apple and hazelnut cake with soured cream topping pairs well with drinks that balance nutty richness, apple acidity and creamy freshness. Riesling Kabinett brings lively acidity and gentle sweetness that suit apple and cinnamon. Grauburgunder from Baden works with the hazelnuts and creamy topping through its soft fruit and moderate body. For an international option, fresh Pinot Grigio keeps the pairing lighter. Alcohol-free choices such as coffee, black tea, chai, rooibos, apple spritz or warm apple and cinnamon tea are also excellent.
❓ F.A.Q.
How long does apple and hazelnut cake with soured cream topping keep?
Once topped, it keeps covered in the fridge for about 2 days. It tastes best on the day it is finished or the following day, while the topping is still fresh and stable.
Can I make this apple and hazelnut cake ahead?
Yes. Bake the apple and hazelnut base the day before and keep it covered. Prepare and spread the soured cream topping only once the cake is completely cool, ideally on the day you serve it.
Which apples are best for apple and hazelnut cake?
Firm, slightly tart apples such as Boskoop, Elstar, Braeburn or Jonagold work well. They keep some structure during baking and balance the sweetness of the nut batter.
Can I use other nuts instead of hazelnuts?
Yes. Ground almonds or walnuts can be used instead. Almonds give a milder flavour, while walnuts add a stronger and slightly more bitter note. Keep the quantity the same for a similar structure.
How do I make the soured cream topping stable?
Use very cold double cream, whip it firmly with stabiliser and fold it gently into briefly stirred soured cream. Spread the topping only over a fully cooled cake.
Is this apple and hazelnut cake gluten-free?
The batter has no classic flour base, but baking powder and breadcrumbs may contain gluten. For a gluten-free version, use gluten-free baking powder and dust the tin with ground nuts or gluten-free crumbs.
Can I freeze this cake?
You can freeze the apple and hazelnut base without the topping. The finished soured cream topping is not ideal for freezing because it can become watery and lose stability after thawing.
🏛️ History and Tradition
Apple and nut cakes have a long-standing tradition in German baking, especially in autumn when apples are harvested. This cake reflects the regional customs of Bavaria and Swabia, where nuts like hazelnuts are commonly used in desserts. Historically, such cakes were made to celebrate the harvest season and family gatherings, embodying the warmth and simplicity of German everyday cuisine. Its creamy topping and cinnamon dusting further root it in festive traditions, reinforcing its identity as a beloved seasonal treat.
This apple and hazelnut cake with soured cream topping is an autumn cake with moist apple pieces, rich hazelnut flavour and a cool creamy layer. If you fold the egg whites gently, use firm apples and add the topping only once the cake is completely cold, you get a good balance of nutty sponge, fruity moisture and fresh creaminess. It is ideal for coffee tables, family gatherings or a seasonal autumn dessert.
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