Chock full of apple, this Apple Hazelnut Cake with Toffee Sauce is a wonderful Fall treat. Ground hazelnuts add both texture and flavour to the cake, while the warm toffee sauce is the perfect finishing touch.
Disclosure: This post is sponsored by Bob’s Red Mill. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.
I am so pleased to be partnering with Bob’s Red Mill again, this time to feature their Ground Hazelnut Flour/Meal. Bob’s Red Mill products are staples in my kitchen and I always love to add another great one to the mix!
I hadn’t had a chance to try Bob’s Red Mill Hazelnut meal before now, but have always been a huge fan of hazelnuts, so I knew I would find a ton of ways to use the hazelnut meal in my kitchen.
I cooked up a number of dishes in the past couple of weeks that were all made better with the addition of some ground hazelnut. I decided to share this delicious Apple Hazelnut Cake today though, since it’s apple and warm, comforting desserts with toffee sauce season :)
Ways to use Hazelnut Meal in your kitchen
First, any recipe that uses ground almonds can easily be adapted to use ground hazelnuts instead. Just replace in equal quantities for a new and different flavour profile.
Of course, there is the obvious use for ground hazelnuts – Homemade Nutella :) Ground hazelnuts are always perfect with chocolate, so add some to any of your chocolate baked goods.
Use the ground hazelnuts with panko and used it as a breading for pork or chicken. Great flavour and crunch :)
(I made a delicious hazelnut and panko breading for pork loin chops and stuffed them with cranberry goat cheese and cooked spinach. Delicious!)
Add a few tablespoons to your cookies, muffins or cakes, for added flavour and texture.
Add some ground hazelnuts to the standard “crisp” topping for a delicious fruit crisp.
(I added some to a pear crisp and it added such great flavour and perfect with the pears :)
Roast the ground hazelnuts by stirring in a dry skillet over medium heat for a few minutes until fragrant. Use these roasted hazelnuts as above, for a roasted hazelnut flavour.
You can learn more about Bob’s Red Mill Hazelnut Meal/Flour and all the Bob’s Red Mill products on the Bob’s Red Mill Website.
Cook’s Notes for Apple Hazelnut Cake with Toffee Sauce
As I am usually not consuming a whole cake at one sitting, I prefer to add the toffee sauce to each piece. If you were serving the cake as a whole dessert, that is likely to be all eaten up, you could pour the sauce over the top and serve slices that way. You could even poke the cake here and there before pouring the sauce over, to allow the sauce to seep in to the cake a bit. That would be lovely, too :) As you like it!
This cake has a LOT of apple in it and is best made with a “cooking” apple – one that you might use for an apple pie.
Again, as this cake has a lot of apple in it and is baked in a springform pan, you’ll definitely want to place your springform pan on a baking sheet to bake it, as some of the moisture from the cooking apples might escape from the pan. You may wish to line your baking pan with aluminum foil for easy clean-up, too.
I added raisins to my cake, but if you’re not a fan, simply omit.
It’s difficult to give a precise cooking time for this cake, as a lot depends on the moisture level of the apples you used. Mine was very moist (I used Cortland apples), so it took well over an hour (about 1 hour, 20 minutes). Start checking at an hour with a skewer, testing in the exact centre of the cake. The cake will be deep golden on top and will be pulling away from the sides of the pan when done.
This cake keeps surprisingly well, considering the large amount of apple in it, but is probably at it’s best within 24 hours of baking.
Apple Hazelnut Cake with Toffee Sauce
Chock full of apples, this cake gets both flavour and texture from hazelnut meal. Enjoy warm or at room temperature with warm toffee sauce.
- 1 cup butter at room temperature
- 1 1/4 cups brown sugar
- 3 large eggs
- 1/2 cup Bob's Red Mill Hazelnut Meal/Flour
- 1 1/2 cup all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt add 1/4 tsp if using unsalted butter
- 1/4 tsp nutmeg
- 2 cups shredded apple from about 3-4 apples
- 1/3 cup raisins optional
- 2 Tbsp brown sugar
- 1 Tbsp Bob's Red Mill Hazelnut Meal/Flour
- 1/4 cup butter
- 5 Tbsp. brown sugar
- 6 Tbsp. heavy, whipping cream
- 1/2 tsp vanilla
Preheat oven to 325F. Spray an 8-inch springform pan and line the bottom with parchment paper. Set on a baking sheet and set aside.
In a large bowl with an electric mixer or the bowl of a stand mixer with a paddle attachment, beat the butter with the brown sugar. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the hazelnut meal, flour, baking powder, salt, nutmeg. Add the dry mixture to the wet mixture and mix until combined. Fold in shredded apple.
Spoon batter in to prepared pan and level. Sprinkle with brown sugar and hazelnut meal for topping.
*Make sure you bake your cake with the cake pan on top of a baking sheet, to catch any moisture that may escape from the pan.
Bake cake in preheated oven for 60-80 minutes, or until golden, pulling away from the sides of the pan and a tester inserted in the centre comes out clean. Time will vary depending on the moisture in the apples you use.
Allow to cool in pan for 5 minutes, then run a knife around the outside and loosen and remove the outer ring. Allow to cool further, before cutting. Enjoy slightly warm or at room temperature with warm toffee sauce.
For the toffee sauce, combine the butter, brown sugar and cream in a microwaveable bowl. Heat on high for 30 seconds. Stir. Heat a further 15-20 seconds and stir again, until butter is melted. Microwave on high for 30-45 seconds more. Stir in vanilla. Serve warm over cake. Will keep in the fridge and can be re-heated as needed.
*You can also make this sauce in a small saucepan over medium heat. Heat, stirring, until melted. Allow to come to a boil, then boil for 30 seconds. Remove from heat and add vanilla.