It’s remarkable just how delicious this apple and walnut cake is. Thanks to the cream cheese frosting, it may remind you a little of a classic carrot cake. Made with oil rather than butter, this cake is exceptionally moist, stays fresh for days and is packed with chunks of apple. I hope you’ll enjoy it as much as I do. Highly recommended!
Ingredients for the cake:
- 270 g plain flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon bicarbonate of soda
- 250 ml sunflower or rapeseed oil
- 200 g soft light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- a pinch of salt
- 100 g walnuts or pecans
- 650 g apples
All ingredients should be at room temperature. Finely chop the nuts. Peel the apples, remove the cores and cut them into small cubes.
In a large bowl, combine the oil, sugar, eggs, vanilla extract and salt. Whisk until thoroughly combined. Sift the flour, cinnamon, nutmeg and bicarbonate of soda directly into the mixture. Fold together with a spatula until just combined. Add the chopped nuts and diced apples and stir until evenly distributed.
Grease and line a 22 x 30 cm baking tin with baking parchment. Transfer the batter to the prepared tin and level the surface.
Bake at 175°C for approximately 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
Once cooled, spread with the cream cheese frosting. If desired, sprinkle with additional chopped nuts before serving.
Ingredients for the cream cheese frosting:
- 300 g Philadelphia cream cheese, at room temperature
- 90 g butter, at room temperature
- ¼ cup icing sugar, sifted
- 4 tablespoons runny honey
Place the butter and icing sugar into the bowl of a stand mixer and beat until pale and fluffy. Add the honey and beat again until fully incorporated. Gradually add the cream cheese in three additions, beating continuously until smooth and creamy. Taste and add a little more icing sugar if you prefer a sweeter frosting.
Enjoy!
Recipe source: Butter Your Biscuit.
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