Caramel apple cake
This rustic apple cake has a similar texture to a steamed pudding. I've tarted it up with a cream cheese icing and drizzled it with caramel for good measure. The recipe makes a large cake, but it lasts well if stored in an airtight container.
|1¼ cups||Vegetable oil, such as canola or rice bran|
|2 cups||Caster sugar|
|1 tsp||Vanilla extract|
|1 tsp||Mixed spice|
|½ tsp||Baking soda|
|2||Apples, unpeeled, cut in 1cm cubes, cores removed|
|½ cup||Walnuts, coarsely chopped toasted|
Cream cheese icing
- Heat the oven to 170C. Grease a 22cm springform cake tin. Place the oil, eggs, sugar and vanilla in a bowl and beat with an electric mixer.
- Sift the flour, spices, baking soda and salt into a large bowl and make a well in the centre. Pour the oil mixture into the well and stir to combine. Stir in the apple, walnuts and raisins.
- Pour the mixture into the prepared tin and bake for 1 hour 45 minutes or until a skewer inserted in the centre comes out moist but clean. Cool in the tin for 30 minutes before turning out onto a wire rack. Once cold, ice then drizzle with caramel. Make the icing by using an electric mixer to beat the ingredients together until fluffy.
- To make the drizzle, melt the butter in a saucepan over a moderate heat. Add the sugar and cream and bring to the boil, stirring until the sugar dissolves. Reduce the heat and simmer for 2 to 3 minutes until the mixture is syrupy. Remove to cool.