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Apple Cake with Maple Cream Cheese Frosting

Apple Cake with Maple Cream Cheese

Apple Cake with Maple Cream Cheese Frosting

Makes 1 cake
Recipe supplied by Sasko

4 apples (Bramley, Golden Delicious or Red Cripps), cored, peeled and cut into 1 cm dice
280g Sasko All Purpose Flour
1/2t cinnamon
1/4t salt
1/2 baking powder
1 1/4t baking soda
120ml sunflower oil (or olive oil)
160g caster sugar
1t vanilla extract
2 free-range eggs, lightly beaten
Grated zest of 1 lemon
2 free-range egg whites
Icing sugar for dusting, 20g of chopped walnuts (optional for decorating)

Maple frosting
100g butter, at room temperature
100g muscovado sugar
85ml maple syrup
250g cream cheese, at room temperature

Pre heat the oven to 170 C and grease and line a 20 - 23 cm spring form pan (bottom and sides) with baking paperUsing an electric mixer beat the oil; sugar and vanilla extract together, and then add the eggs, one at a time, ensuring they are well incorporated before adding the next one. 
Sift together all the dry ingredients and set aside. 
By hand, add the apples and lemon zest and fold this through the wet mixture. Mix the egg whites using an electric mixer until they form firm peaks. Gently fold these by hand through the cake batter, trying not to knock all the air out. 
Fill the baking tin and bake for 1 1/4 - 1 1/2 hours until the cake is done (*to test insert a sharp skewer or knife in the middle of the cake and if it comes out clean, it is done). Cool in the tin. 
When cool, make the frosting. Beat the butter, muscavado sugar and maple syrup together until it is light and fluffy. Add the cream cheese and beat until the frosting is totally smooth. 
Slice the cooled cake in half horizontally and spread about 1xm of the frosting (about a third) over the bottom layer. Place the top layer onto the frosting and ice the top and sides with the remaining frosting

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