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

2 Tbsp Pistachio nuts
2 finely chopped Jazz™ apples, with skin on.


  1. 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.
  2. 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.
  3. Fill two-thirds of apple mixture into a greased loose-bottomed tin.
  4. Spoon Cream Cheese Filling over apple mixture and swirl into the apple cake batter.
  5. Add the remaining apple mixture over Cream Cheese Filling.
  6. Finally add the topping of fresh apple and pistachio nuts and spread evenly over the top
  7. Bake at 180º for 1 hour or until a long wooden pick inserted in centre comes out clean.
  8. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
  9. Serve with softly whipped cream

This recipe was created by Emma Wilson.