Apple pie with a nut crust

The first time I tried to make this cake, I forgot to grease the pan. You should have seen how I struggled to get it out with a knife, piece by piece, and I swore I would never make it again. Obviously, I didn’t keep my promise. Every time I have a lot of apples lying around and the cottage cheese is about to expire, I get the urge to bake it again. I love that it’s not complicated, but it still has a bit of finesse with the nut crust. It’s exactly the kind of cake that makes you want to pour a cup of milk or tea, sit on the edge of the counter, and take another piece, just to see if it turned out even better than last time. I don’t even know what to call it exactly, as it has turned out differently for me each time: sometimes with sweeter apples, sometimes with a crust that’s too browned, or with a forgotten nut in the corner. The truth is, it’s no drama; it gets eaten anyway.

Let me leave a few technical details here, as people keep asking me questions. This cake comes out well in a round cake pan, about 26 cm in diameter. From the quantities below, I usually get about 10-12 slices, depending on how thick you want to cut them. As for time, it takes about an hour in total, but it’s in the oven for about 40-50 minutes. In terms of difficulty… it’s not for first-timers opening the oven, but it’s not too complicated either. You need to know how to cream butter with sugar and make a crumbly crust. That’s it.

Why do I keep making it again and again? It’s simple but not banal. I love the combination of cottage cheese with apples; it helps a lot when I want to get rid of that cheese that’s not suitable for either dumplings or classic pie. And the crunchy nut crust… I don’t have the patience to make fancy desserts, but I won’t give this one up. Especially when you want something quick, but don’t want just a sponge cake with apples. Plus, if you have kids or guests, it disappears immediately. Oh, and it’s not too sweet, which is rare for apple desserts.

INGREDIENTS

For the batter:
200 g flour – gives structure to the cake, don’t mess with the quantity too much, or it will be too soft or too dense
600 g apples, diced – I use tart apples, Granny Smith or whatever I find, as firm as possible
125 g fresh cottage cheese – adds a slightly moist texture and fuller flavor, don’t skip it, it’s not the same without it
125 g butter, softened (at room temperature) – for tenderness and flavor, no margarine
125 g powdered sugar – incorporates more easily, doesn’t crunch in your teeth
3 eggs – binds everything together, don’t skip them, or the cake won’t hold
1 packet vanilla pudding (about 40 g) – adds flavor and a bit of consistency; if you don’t have it, see the substitutions section
1 packet baking powder (about 10 g)
1 teaspoon lemon juice – to prevent the apples from oxidizing and adds a tangy note
a pinch of salt – enhances the flavor, don’t skip it

For the crust:
75 g butter – here, melted butter works, not softened
75 g flour – binds the crust
100 g nuts, ground – gives that crunchy texture; you can chop them with a knife if you want bigger pieces
2 tablespoons sugar – just enough to bind and prevent the crust from being bitter
3 tablespoons milk – helps with homogenization, not more, or it gets too soft

PREPARATION

1. Apples – the first thing. Peel them, cut them into small cubes (about 1 cm), and immediately sprinkle them with lemon juice. Don’t leave them, they oxidize and don’t look as good. I’ve noticed that if they are very juicy, I squeeze them a little in my palm, or else the cake turns out too wet.

2. In a large bowl, cream the butter (at room temperature) with the powdered sugar and a pinch of salt. I never beat it too much, just enough to lighten in color and to not feel any granules. If you have a mixer, it saves you some work. The salt greatly enhances the flavor, don’t be stingy.

3. Add the eggs one at a time. First one, mix, then another, mix, and so on. Don’t skip this step, or the mixture will curdle. I don’t know why, but it works better this way for me.

4. Cottage cheese. I don’t add it all at once; I add it with a spoon so it doesn’t get too scattered and I can mix without making the mixture too liquid. If the cheese is very wet, I put it in a sieve and let it drain for about 10 minutes.

5. I mix the flour, baking powder, and pudding packet (sifting them together) and add them to the mixture above, gently folding with a spatula, not with the mixer, to avoid deflating the air that’s been incorporated.

6. Finally, I add the apples along with the lemon juice and mix gently. It’s a pretty thick batter, so don’t be alarmed if it doesn’t pour easily; that’s how it should be. If it seems too dry, add another tablespoon of milk.

7. Pour the entire mixture into a cake pan lined with parchment paper. Grease the sides of the pan too if you don’t want to curse like I did the first time I made it and it stuck.

8. For the crust: mix the flour with the ground nuts, sugar, and milk. I usually add the milk last, to see how much it absorbs. Finally, I pour in the melted butter that has cooled slightly. I mix until I have a crumbly mixture, like larger crumbs. If it’s too liquid, I add another tablespoon of flour. If it’s too dry, I drizzle a little milk.

9. Distribute the crust over the apple batter, using your hands or a spoon, to make it somewhat even, but don’t press down, as we don’t want a compact crust. It should crumble a bit and brown nicely.

10. Place the pan in a preheated oven at 180°C, on the middle rack. For me, it turns out well in about 45 minutes, but I check after 40. If it starts to brown too much on top, I place parchment paper over it for the last 10 minutes. I do the toothpick test in the center – if it comes out clean, it’s done.

11. I take the pan out, let it cool for 10-15 minutes on a wire rack, then remove the removable ring and let it cool completely. Ideally, you shouldn’t touch it while it’s warm, but if you can’t resist (like in my family), at least make sure it’s not hot.

TIPS, VARIATIONS, AND SERVING IDEAS

Useful tips:
- Don’t mix the batter too much after adding the flour, or it will turn out gummy.
- If the apples are very juicy, drain them a bit or add a tablespoon of semolina to the batter.
- For the crust, don’t use old or rancid nuts. I’ve made that mistake; it’s immediately noticeable in the taste.
- Never cool the cake in a metal pan; it takes on a slightly bitter taste.
- If you have a more temperamental oven, check at 35 minutes to ensure the crust doesn’t burn.

Ingredient substitutions and adaptations:
- Cottage cheese can be replaced with ricotta, but it won’t have the same “airy” texture.
- For a gluten-free version, use gluten-free flour (universal type, not almond) and gluten-free vanilla pudding. Be careful; it turns out a bit more crumbly.
- For lactose-free: you can replace the butter with a lactose-free version, as well as the cheese, but it won’t have the same rich taste.
- If you don’t have vanilla pudding, you can use 2 tablespoons of cornstarch and a little vanilla essence.
- Powdered sugar can be replaced with fine granulated sugar, but not with honey; the texture won’t be right.
- If you don’t have nuts, you can use ground hazelnuts or almonds, but the taste will be different; it won’t be as rustic.

Recipe variations:
- You can add cinnamon or a dash of cardamom to the batter if you like the aroma.
- I once tried it with pears instead of apples; it turned out well but a bit softer.
- For a more chocolatey twist, add a few pieces of dark chocolate to the batter. But don’t overdo it; it shouldn’t be a chocolate dessert.
- If you want it to be more diet-friendly, you can reduce the sugar, but not more than 25 g, or else the mixture won’t hold together.
- For those who are calorie-conscious, it works fine with half low-fat cheese, but not just low-fat, as it can be too dry.

Serving ideas:
- It pairs well with a dollop of natural whipped cream or cold Greek yogurt on top, not from a spray can.
- It’s just right with coffee in the morning, but it also goes perfectly with black tea or a cold compote.
- Those who want can add a teaspoon of apricot jam on each slice; it tempers the nutty flavor a bit.

FREQUENTLY ASKED QUESTIONS

1. Can I use grated apples instead of cubes?
Yes, but the cake will be more moist and you won’t feel the fruit pieces. I recommend squeezing the apples well; otherwise, the batter becomes too soft. Cubes give structure and don’t turn into “paste.”

2. Can I replace cottage cheese with yogurt or sour cream?
Not really. Yogurt makes the batter too liquid and lacks that specific granulation, while sour cream can make it too greasy and it falls apart when cut. If you don’t have fresh cottage cheese, ricotta or urda works with minor adjustments to the texture.

3. What if I don’t have a removable round pan?
You can also use a rectangular pan (about 24x24 cm), but make sure to line it well with parchment paper on all sides. Baking time may vary, so check with a toothpick.

4. The cake didn’t rise; what did I do wrong?
You probably mixed too much after adding the flour, or the baking powder was expired. Also, if the apples were too juicy and you didn’t drain them, the batter will collapse. Try to follow the order of the steps.

5. Can I make the cake without the crust?
Yes, if you’re in a hurry or want fewer calories. But you’ll lose the crunchy texture on top. In that case, just sprinkle a little granulated sugar on top before baking to form a thin crust.

6. Can it be made with another type of nut?
Yes, it can also be made with hazelnuts or almonds, but be careful about allergies. The taste will be slightly different and sweeter if you choose hazelnuts.

NUTRITIONAL VALUES (APPROXIMATE)

Per slice, if you cut 12 slices from a cake:
A slice has about 230-270 kcal, depending on the size of the apples and the type of cheese used. The macronutrient ratio: about 10-12 g of fat (mainly from butter, nuts, and cheese), 28-32 g of carbohydrates (including sugars from apples and added sugar), and 4-5 g of protein. It contains some fiber from apples and nuts, so it’s not exactly a diet food, but it’s not a calorie bomb either if you don’t eat half the pan in one sitting. It has some “good” fats from nuts, a bit of calcium, and protein from cheese, but also enough energy to make a filling snack. I don’t recommend it for very restrictive diets, but as a family dessert, a slice or two works just fine.

HOW TO STORE AND REHEAT

The cake keeps well for 2-3 days in the fridge, covered with plastic wrap or in a container with a lid. If you leave it at room temperature for more than a day, the crust starts to soften, and the apples release juice. Reheated, it doesn’t retain its crunchy crust, but if you want it to feel fresh, pop a slice in the microwave for 10 seconds or in a preheated oven at 160°C for 4-5 minutes, uncovered. Don’t freeze it, as it becomes mushy upon thawing; I tell you from experience. If you want to keep it longer, it’s better to slice it, wrap each piece well in plastic wrap, and store it in the fridge, not the freezer.

That’s it; I’m not great at long stories, but I hope all these little observations and bumps I encountered while trying it will be helpful.

DoughPeel the apples, cut them into cubes, and immediately sprinkle them with lemon juice to prevent oxidation. Beat the butter with sugar and salt until fluffy. Gradually incorporate the eggs, then the cottage cheese, followed by the sifted flour mixed with baking powder and pudding powder. Add the apples with the lemon juice and place the batter into a round cake pan with removable walls (26 cm in diameter), lined with parchment paper.CrustMelt the butter and let it cool. Mix the flour with ground nuts, sugar, and milk. Add the melted butter and combine, then evenly distribute this crumbly dough over the base in the pan. Bake in the preheated oven at a moderate temperature for 40-50 minutes or until baked and nicely browned. Remove the pan from the oven and let it cool on a rack.Enjoy your meal!

 Ingredients: For the base: 200 g flour, 600 g diced apples, 125 g unsalted cheese, 125 g soft butter, 125 g powdered sugar, 1 packet vanilla pudding, 3 eggs, 1 baking powder, a pinch of salt, 1 teaspoon lemon juice. For the crust: 75 g butter, 75 g flour, 100 g walnuts, 2 tablespoons sugar, 3 tablespoons milk.

 Tags:  apple pie