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A rich, fruity cake with a bit of crunch topped with a creamy icing and drizzled with caramel
Preheat oven to 170 C
Grease and flour 2 sandwich cake pans and line bases with baking paper.
In a large bowl sift the flours, cinnamon, baking powder and salt and set aside.
In another bowl beat the oil with the sugar for 3 mins til smooth.
Add the eggs one at a time and beat for 1-2 mins.
Add the dry ingredients in thirds beating after each addition til smooth.
The batter will be extremely thick.
Stir in the apples, almonds and brandy til just blended.
Divide the batter between both cake pans and bake 45-55 mins or til cakes are cooked.
Remove from pans and cool completely.
Spread the icing between the cakes and then ice the top and sides.
Drizzle remaining caramel ontop.
Beat the cream cheese and butter on medium speed til smooth for about 3 mins.
Gradually add the caramel and beat til well incorporated.
Combine water and sugar in a saucepan.
Set over medium-low heat til sugar dissolves (about 3 mins)
Increase heat to high and boil without stirring for about 15 mins til syrup goes a deep amber colour.
Immediately remove from heat.
Slowly and carefully add the cream while whisking constantly (mixture will bubble vigorously)
Return the pan to medium-low heat stirring for 1 minute til smooth.
Remove from heat and allow to come to room temp.
Pecans, Walnuts or Macadamias can be substituted instead
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