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;-)
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
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.
.....
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.
.....
After baking, let the cake cool down, for 10 minutes, before you remove the pan.
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.
.....
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.
.....
After baking, let the cake cool down, for 10 minutes, before you remove the pan.
Wow, der Kuchen sieht toll aus mit den karamellisierten Haselnüssen, die Dekoidee muss ich mir unbedingt merken :)
AntwortenLöschenDein Blog ist echt hübsch, richtig schön aufgeräumt mit tollen Bilder!
Liebe Grüße, Mia
Dankeschön;-)
LöschenGanz liebe Grüße Sabrina;-)
Das ist ja optisch schon ein Genuss, sehr schön sehen die Haselnüsse aus!
AntwortenLöschenHallo Tammy, Deine Komplimente sind wie immer eine wahre Freude;-)
LöschenDankeschööööööön und ein wunderschön-gruseliges Halloween;-)
sabrinasue