Apple Cake with Walnut Crust

Preheat the oven to 180 °C (top/bottom heat) and grease a 26 cm springform pan.

Cream the soft butter with the brown sugar, vanilla sugar, a pinch of salt and the grated orange zest until creamy.

Beat in the egg(s) gradually until a smooth mixture forms.

Mix the flour with the baking powder and fold in briefly, only until no dry flour is visible.

Peel, quarter and core the apples. Dice one apple finely and fold the pieces into the batter.

Pour the batter into the greased springform pan and smooth the surface.

Score the remaining apple quarters several times lengthwise on the rounded side and arrange them on top of the batter.

Dot the apples with cold butter flakes and sprinkle sugar over them.

Walnuts: place the halved nuts around the edge and scatter the chopped walnuts in the center. Finally, drizzle the liquid honey over everything.

Bake the cake for about 60 minutes. If the top gets too dark toward the end, loosely cover with aluminum foil.

Remove the cake from the oven, let it cool briefly and serve while still warm.