"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Apple Walnut Cake with Caramel Cream Cheese Icing Recipe

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This recipe for Apple Walnut Cake with Caramel Cream Cheese Icing, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Keller
Added: Friday, January 16, 2009


2 cups all purpose flour
1 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cup vegetable oil
2 cups granulated sugar
3 large eggs, at room temperature
3 cups (3 large) Golden Delicious apples, peeled cored and cut into 1 inch pieces
1 cup coarsely chopped walnuts
3 tablespoons apple flavored brandy

2 (8 ounces) packages cream cheese, at room temperature
1/2 cup unsalted butter, softened
1 cup cold caramel (i.e. Smucker's Toppings Caramel)

Preheat oven to 325˚ F. Grease and lightly flour two 9X2 inch round cake pans, then line bottoms with parchment or wax paper.

In a large bowl, sift together flours, cinnamon, baking soda, and salt; set aside.

In another large bowl, on medium speed of an electric mixer, beat the oil with the sugar until smooth, about 3 minutes. Add the eggs one at a time and beat lightly, about 1 or 2 minutes. Add the dry ingredients in thirds, beating after each addition until smooth. The batter will be extremely thick and doughlike. With a spoon, stir in apples, walnuts and brandy until just blended. Divide the batter between the two prepared pans and bake for 45 to 55 minutes or until a cake tester inserted into the center of the cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

In a medium size bowl, on the medium speed of an electric mixer, beat cream cheese and butter until smooth, about 3 minutes. Gradually add the caramel and beat until well incorporated.

When cake has cooled, ice between layers, then ice the top and sides of cake. Drizzle remaining caramel over top of cake, and using a small knife, swirl caramel into icing, forming a decorative pattern. Garnish with walnuts as desired.




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