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http://www.lifestylefood.com.au/recipes/9968/apple-almond-cake-with-caramel-cream-cheese-icing

LifeStyleFOOD.com.au

Apple Almond cake with Caramel Cream Cheese Icing

A rich, fruity cake with a bit of crunch topped with a creamy icing and drizzled with caramel

Ingredients

  • cake:

  • 2 cups plain flour.

  • 1 cup plain wholemeal flour.

  • 1 tspn cinnamon.

  • 1 tspn baking powder.

  • 3/4 tspn salt.

  • 1 cup oil.

  • 1 cup sugar.

  • 3 eggs.

  • 3 large golden deicious apples - cut into small pieces.

  • 1 cup chopped almonds.

  • 3 tbp brandy

  • icing:

  • 500g cream cheese.

  • 125g unsalted butter - softened.

  • 1 cup cold caramel plus extra 1/4 cup for drizzling

  • caramel:

  • 1/2 cup cold wate.

  • 1 1/2 cups caster sugar.

  • 1 cup cream

Method

  • 1.

    Preheat oven to 170 C

  • 2.

    Grease and flour 2 sandwich cake pans and line bases with baking paper.

  • 3.

    In a large bowl sift the flours, cinnamon, baking powder and salt and set aside.

  • 4.

    In another bowl beat the oil with the sugar for 3 mins til smooth.

  • 5.

    Add the eggs one at a time and beat for 1-2 mins.

  • 6.

    Add the dry ingredients in thirds beating after each addition til smooth.

  • 7.

    The batter will be extremely thick.

  • 8.

    Stir in the apples, almonds and brandy til just blended.

  • 9.

    Divide the batter between both cake pans and bake 45-55 mins or til cakes are cooked.

  • 10.

    Remove from pans and cool completely.

  • 11.

    Spread the icing between the cakes and then ice the top and sides.

  • 12.

    Drizzle remaining caramel ontop.

  • 13.

    ICING:

  • 14.

    Beat the cream cheese and butter on medium speed til smooth for about 3 mins.

  • 15.

    Gradually add the caramel and beat til well incorporated.

  • 16.

    CARAMEL:

  • 17.

    Combine water and sugar in a saucepan.

  • 18.

    Set over medium-low heat til sugar dissolves (about 3 mins)

  • 19.

    Increase heat to high and boil without stirring for about 15 mins til syrup goes a deep amber colour.

  • 20.

    Immediately remove from heat.

  • 21.

    Slowly and carefully add the cream while whisking constantly (mixture will bubble vigorously)

  • 22.

    Return the pan to medium-low heat stirring for 1 minute til smooth.

  • 23.

    Remove from heat and allow to come to room temp.

Notes

Pecans, Walnuts or Macadamias can be substituted instead

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Posted by jackicamReport
LOL!
Posted by jackicamReport
Thanks for the compliment. Yeah come on over....my husband would love to meet you : )
Posted by Huda Abu HamdiaReport
waaaw .. looks so yummy .. i'm gonna have to try it soon ...
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