Californian Apple Cake
This Californian Apple Cake is everything you could want in an autumn apple dessert. The cake mixture, with lots of chunks of apple, is deliciously moist with just the right amount of spice flavouring. The smell of apple and cinnamon is so evocative of Autumn. But undoubtedly the best part is the icing!! This is a family favourite which I baked a lot with my mum. It was the go to cake for all family celebrations and I even think it was my youngest brothers christening cake! It's absolutely delicious and as the eldest son has come home for the weekend this was the one to make. 
Ingredients
475g Bramley apples, peeled and chopped
175g soft brown sugar
2 eggs
120ml sunflower oil (Flora)
2 tsp Vanilla essence
150g chopped walnuts
250g self raising flour
2 tsp bicarbonate of soda
2 tsp cinnamon
1/2 tsp salt
For the icing
180 grams cream cheese (small pack Philadelphia cream cheese)
100 grams icing sugar
100 ml double cream (or whipping cream)
Method
Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF, and butter and line a 23cm / 9 inch springform tin.
In a large bowl, whisk together sugar, eggs, oil, and vanilla extract until completely combined.
In a separate bowl, whisk together flour, cinnamon, baking soda and salt.
Add dry ingredients to wet and stir to combine. Fold in apples and walnuts.
Pour the cake batter into the greased and lined tin and bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Leave to cool completely in the tin on a cooling rack. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing.
Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat to combine.
Add double cream and beat until you have a spreadable consistency. If using whipping cream, whisk first to soft peaks, add a couple of spoonfuls into the cream cheese mixture and once this is combined, fold in the rest. Spread on top of cake.
475g Bramley apples, peeled and chopped
175g soft brown sugar
2 eggs
120ml sunflower oil (Flora)
2 tsp Vanilla essence
150g chopped walnuts
250g self raising flour
2 tsp bicarbonate of soda
2 tsp cinnamon
1/2 tsp salt
For the icing
180 grams cream cheese (small pack Philadelphia cream cheese)
100 grams icing sugar
100 ml double cream (or whipping cream)
Method
Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF, and butter and line a 23cm / 9 inch springform tin.
In a large bowl, whisk together sugar, eggs, oil, and vanilla extract until completely combined.
In a separate bowl, whisk together flour, cinnamon, baking soda and salt.
Add dry ingredients to wet and stir to combine. Fold in apples and walnuts.
Pour the cake batter into the greased and lined tin and bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Leave to cool completely in the tin on a cooling rack. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing.
Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat to combine.
Add double cream and beat until you have a spreadable consistency. If using whipping cream, whisk first to soft peaks, add a couple of spoonfuls into the cream cheese mixture and once this is combined, fold in the rest. Spread on top of cake.
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