apple butternut cake with caramelized hazelnuts

english

Butternut, what a beautiful name...

The name itself already sounds so tasty, so creamy, so soft, so mmmmhhhhh. 

Immediately the sweetness of apple and the butternutty taste of pumpkin clicked to my mind and 

I had to bake this delicious cake. 

Topped with crunchy, caramelized hazelnuts, heaven is so near. 

Have a delicious weekend;-)

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deutsch

Butternut, was für ein wunderschöner Name...

Schon der Name allein, verspricht Köstliches. So sanft, so cremig, so lecker, so mmmhhh.

Sofort musste ich an die Süße von Apfel und den butternussigen Geschmack von Kürbis denken und 

dabei entstand dieser unglaublich leckere Kuchen.

Gespickt mit knusprig, karamelisierten Haselnüssen, ist der Himmel so nah.

Ich wünsche euch allen ein leckeres Wochenende;-)

Das Rezept in deutsch findet ihr hier.

Caution! Spiky pumpkin cake. Bake it, smell it, taste it, love it...

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Achtung! Stacheliger Kürbiskuchen. Backen, Riechen, Probieren, Lieben... 

apple butternut cake

(for a bundt pan)

Ingredients:

for the dough

150 g butternut pumpkin, roughly grated

2 medium apples, finely grated (150 g)

2 tablespoons lemon juice

175 g butter, soft

180 g sugar

1 pinch salt

1/2 teaspoon cinnamon

1 vanilla bean (scratched out)

3 eggs (medium)

250 g flour

50 g cornstarch

2 teaspoons baking powder

3 tablespoons milk 

confectioner´s sugar for decoration

for the caramelized hazelnuts (optional)
15 hazelnuts
100 g sugar
2 tablespoons water
toothpicks

finely grated hazelnuts for bundt pan

Direction:

Preheat oven to 350°F.
Grease bundt pan and dust with finely grated hazelnuts.

For the dough mix grated pumpkin and apple with lemon juice and set aside.
In a medium bowl mix butter, sugar, salt, cinnamon and vanilla, for about
3 minutes creamy.
Stir in one egg by another, until well combined.
In another bowl mix flour, cornstarch and baking powder and add to the
dough.
At last fold in the grated apple-pumpkin mix.

Pour dough into bundt pan and bake for about 45-50 minutes, until golden browned.
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For the caramelized hazelnuts stick hazelnuts on toothsticks.
Add sugar and water to a pan and bring to a boil. Cook until dissolved and sugar turns golden brown.
Remove from heat and let cool down, until caramel has the right consistency and pull strings.
Dip hazelnut skewer into caramel and let dry on baking paper.
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After baking, let the cake cool down, for 10 minutes, before you remove the pan.

Sprinkle cake with confectioner´s sugar and decorate with caramelized hazelnuts.

Mmmmmmmmmmhhhhhhhhhhhhhhh...