Apple Pecan Cake with Caramel Cream Cheese Icing

What a beautiful long weekend! The always trustworthy Meteo Montreal (NOT!) forecasted rain all weekend, however their faulty assessment did not damper this girls 3 day weekend! BBQ’s, Sangria, and fire pits with S’mores. This weekend was THE kick-off to the many glorious summer nights to come!

I figured since I haven’t baked in a while, that I should share a deliciously easy, apple cake recipe with you. Apples are a very tasteful choice when looking for a change from the usual cakey choices, and an apple a day keeps the doctor away… literally! The health benefits of this crunchy fruit are not to be ignored. They are great appetite suppressants and keep you full, particularly long. That is why this cake is the perfect choice for your appetite ;) .I found this recipe in my Magnolia Cookbook (yes, it’s still kicking around) and instantly fell in love with the recipe and its corresponding picture. Pictures in cookbooks are essential, how else are you going to lure your prey into creating these rich, luscious treats? … and believe me, it tastes better than it looks!

Xo Dom Appetit!

PS. I made this wonderful cake for my beautiful mama for her bday, and she can’t seem to get enough! A second request has been made for June… 

 

Apple Pecan Cake with Caramel 

Cream Cheese Icing

Adapted from: The Complete Magnolia Bakery Cookbook

Prep Time: 25 mins

Cook Time: 45 mins

Tools Needed: large mixing bowl, medium mixing bowl, electric hand mixer, measuring spoons and cups, wooden spoon, two 9 x 2 round cake pans (I used two square ….), wire rack, rubber spatula

Ingredients:

2 cups of all-purpose flour

1 cup of whole-wheat flour

1 teaspoon of cinnamon

1 teaspoon of baking soda

¾ teaspoon of salt

1 ½ cups of vegetable oil

2 cups of sugar

3 large eggs (room temperature)

3 cups (3 large) Golden Delicious apples cut into 1-inch pieces

1 cup of coarsely chopped walnuts (I used pecans!)

3 tablespoons of apple-flavored brandy (I used Coconut Malibu Rum)

Directions:

1)   Preheat oven to 325 degrees

2)   Grease and lightly flour cake pans, then line the bottom with waxed paper

3)   In a medium bowl, soft together the flours, cinnamon, baking soda, salt, and set aside

4)   In a large bowl, with an electric mixer on medium speed, beat the oil with the sugars until smooth (3 mins). Add the eggs in one at a time and beat until light (2 mins). Add the dry ingredients in thirds, beating after each addition until smooth. You will notice that the batter will become very thick and sticky (it’s normal). With wooden spoon, stir in apples, walnuts and rum.

5)   Divide the batter into the two pans and bake for 45 mins. Checking with toothpick in the center, must come out clean. Let cakes cool for 10 mins. Remove from pans and allow to cool completely on wire racks

6)   When cake has cooled down, you can ice all sides and between the layers, then put cakes on top of each other and ice top and remaining sides. Drizzle caramel over the top, using a small knife, swirl the caramel for an additional decorative touch!

Icing:

Prep Time: 10 mins

Tools Needed: medium mixing bowl, electric hand mixer, measuring spoons and cups

Ingredients:

2 eight-ounce packages of cream cheese (softened slightly, cut into pieces)

½ cup of unsalted butter (softened slightly, cut into pieces)

1 cup of cold caramel (plus extra for drizzling)

Directions:

1)   In a medium bowl beat cream cheese and butter until smooth with electric mixer on medium speed.

2)   Gradually add the caramel and beat until well incorporated

Caramel

Taken From: The Complete Magnolia Bakery Cookbook

Prep Time: 5 mins

Cook Time: 25 mins

Tools Needed: medium saucepan, measuring cups, pastry brush, wooden spoon, whisk

Ingredients:

1 cup of cold water

3 cups of sugar

2 cups of heavy cream (room temperature)

Directions:

1)      Combine water and sugar in medium saucepan over medium-low heat, stirring occasionally until sugar dissolves (about 3 mins)

2)      Increase heat to high and boil without stirring until syrup becomes deep amber in color, about 15 mins. To prevent grainy caramel, use pastry brush dipped into cold water to brush down any crystal forming on sides of saucepan. Stir pan occasionally for even browning

3)      Once deep amber in color, quickly remove from heat and slowly whisk the cream into the syrup until well integrated (mixture will bubble)

4)      Return pan to medium-low heat and stir until the sauce is smooth (about 1 mins)

5)      Remove from heat and cool to remove temperature before refrigerating