Applepie Cake

The summer apples are ripe and fall down with the bare touch of them. They are perfect for this cake. The recipe is from an American family member. I like to use shredded apples or squash in cakes because it prevents the cakes from getting dry. It also makes them suitable for freezing.  Sometimes they even get better and it is easier to cut slices when they are still a bit frozen


1 ¼ dl rapeseed oil / butter
2 dl sugar
1 egg
2½ dl flour
1 tsp baking soda
1 tsp cinnamon
½ tsp coarse salt
½ tsp ground nutmeg
1/8 tsp ground cloves
5 dl shredded apple
1 ¼ dl chopped hazelnuts

Stir everything together and bake at 200 degrees for 40-45 minutes