INGREDIENTS
Cream Cheese filling:
1 tub cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons Cake flour
1 teaspoon vanilla extract
Apple Cake batter:
1 cup finely chopped pecans or walnuts, toasted
3 cups cake flour
1 cup Castor sugar
1 cup light brown sugar
2 tsp cinnamon
1 tsp salt
1 tsp bicarbonate of Soda
1 tsp nutmeg
4 large eggs, lightly beaten
1 cup sunflower oil
1 tsp vanilla extract
2 cups peeled and finely chopped Jazz™ apples
Topping:
2 Tbsp Pistachio nuts
2 finely chopped Jazz™ apples, with skin on.
METHOD
- Prepare Cheesecake by beating first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended and set aside.
- Preheat oven to 180º. Stir together flour, sugars, spices and bicarb in a large bowl; stir in eggs, oil and vanilla essence, stirring just until dry ingredients are moistened. Stir in apples and pecans.
- Fill two-thirds of apple mixture into a greased loose-bottomed tin.
- Spoon Cream Cheese Filling over apple mixture and swirl into the apple cake batter.
- Add the remaining apple mixture over Cream Cheese Filling.
- Finally add the topping of fresh apple and pistachio nuts and spread evenly over the top
- Bake at 180º for 1 hour or until a long wooden pick inserted in centre comes out clean.
- Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
- Serve with softly whipped cream
This recipe was created by Emma Wilson.
