Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 16 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
16
- 385grams canned apple slices pie fruit
- 175grams unsalted butter, softened
- 1 cup dark brown sugar
- 2teaspoons vanilla extract
- 2 Woolworths free range eggs
- 1 1/4 cups self-raising flour
- 250grams cream cheese, softened
- 1/3 cup icing sugar
- 1/4 cup caramel sauce
- 1/4 cup walnuts, coarsely chopped
Nutrition per serving
1180kJ / 282Cal
1180 Kilojoules or 282 Calories
14% of daily energy intake*
Protein
3.5grams
Fat
15.9grams
Carbs
31.0grams
Sugars
23.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Transform the joy of a toffee apple into cake with this dessert. Apple and vanilla cake topped with cream cheese frosting, walnuts and caramel drizzle.
Instruction tip
Variation:Turn the toffee apple cake into a pineapple coconut cake. Replace the apple with 425g can pineapple, drained, caramel sauce with a little lime zest, and walnuts for coconut flakes.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (7cm deep) square cake pan. Line base and sides with baking paper. Drain apple, reserving juice. Roughly chop apple.
Step 2 of 4
Using an electric mixer, beat butter, brown sugar and vanilla in a large bowl until pale and creamy. Add eggs, one at a time, beating well between additions. Add flour and reserved juice, then beat until just combined. Fold in apple. Spoon mixture into pan and smooth top.
Step 3 of 4
Bake for 35 minutes or until a skewer inserted into centre comes out clean. Stand cake in pan for 10 minutes before transferring, top-side up, onto a wire rack. Stand for 1 hour or until cooled completely.
Step 4 of 4
Meanwhile, using an electric mixer, beat cream cheese and icing sugar until smooth and combined. Spread frosting over cake top. Cut into
16 pieces, then drizzle with caramel sauce and sprinkle with walnuts. Serve.
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