A delicious combination of sweet apple, salty caramel and smooth custard. The perfect dessert or afternoon tea.
Ingredients
- 180 g butter room temperature
- 1 cup caster sugar
- 2 egg lightly beaten
- 1 1/2 cup self-raising flour
- 2/3 cup milk
- 1 Granny Smith apples coarsely grated cored cored unpeeled
- 250 g cream cheese room temperature
- 1 1/2 cup icing sugar
- 3 tsp lemon juice
- 2 tbs Woolworths salted caramel dessert sauce warmed
- 1/2 cup custard
- 2 tbs pecans chopped *to decorate
Method
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Step 1Preheat oven to 180C or 160C fan-forced. Grease and line base and sides of a 20cm square cake pan.
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Step 2Using an electric mixer, beat 150g butter and caster sugar until light and fluffy. Beat in eggs 1 at a time until combined.
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Step 3Stir in flour and milk until combined. Stir through grated apple. Spoon into prepared pan. Bake for 50 minutes or until a skewer inserted in centre comes out clean.
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Step 4Stand cake for 5 minutes in pan. Turn onto a wire rack to cool completely.
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Step 5Meanwhile, using an electric mixer, beat cream cheese and remaining butter until smooth. Beat in icing sugar and lemon juice until combined.
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Step 6Using the handle of a wooden spoon, make 16 holes into top of cake (evenly spaced over whole cake, about 1cm wide and 3cm deep).
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Step 7Pour warmed caramel into holes.
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Step 8Pour custard over caramel and into remaining holes.
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Step 9Dollop cream cheese mixture over cake. Using a spatula, spread frosting to cover cake. Decorate with chopped pecans. Chill for 1 hour. Serve.
Equipment
- 1 20cm square pan
- 1 grater
- 1 wire rack
- 1 wooden spoon
- 1 electric mixer
Recipe Notes
No need to squeeze juice from grated apple.
This recipe was created by Lucy Nunes for Best Recipes.
If you like the sound of this recipe, you might also like this Custard Cake.
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