Magnolia bakery apple walnut cake
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 420.8
- Total Fat: 12.6 g
- Cholesterol: 55.2 mg
- Sodium: 141.8 mg
- Total Carbs: 73.0 g
- Dietary Fiber: 2.6 g
- Protein: 6.1 g
View full nutritional breakdown of Magnolia bakery apple walnut cake calories by ingredient
Number of Servings: 20
Ingredients
-
Cake
2 cups all purpose flour
1 cup whole wheat flour
1 tsp cinnamon
1 tsp baking soda
1 1/2 cups vegetable oil (applesauce)
2 cups sugar
3 large eggs
3 large Golden Delicious apples, cut into 1 inch pieces
1 cup coarsely chopped walnuts
3 tbls Calvados ( apple flavoured brandy)
Icing
1 lb softened cream cheese, cut into pieces
1/2 cup unsalted butter, softened, cut into pieces
1 cup cold caramel
Caramel
1 cup water
3 cups sugar
2 cups heavy cream
Directions
Cake
Preheat oven at 325 degrees.
Grease and flour lightly two 9 by2 inch round cake pan. Sift together flours, cinnamon, baking soda and salt. Set aside.
On medium speed beat oil and sugar until smooth. Add eggs one at a time and beat until light and mixture is pale. Add dry ingredients in thirds, make sure mixture is smooth. With a spoon add apples, walnuts and brandy till just blended. Divide batter into prepared pans and bake for 45-55 mins or until a cake tester comes out clean. Let cake cool for 10 mins in pan. Remove pans and cool on wire rack.
Icing
Mix cream cheese and butter on medium speed until smooth. Gradually add caramel. Mix well.
Ice between layers and sides of cake. Drizzle leftover caramel over cake and garnish with walnuts.
Caramel
Combine water and sugar. Cook over medium heat till sugar dissolves. Make sure there is no sugar sticking to the sides of the pan. Boil without stirring till sugar turns deep amber - 15 mins. Swirl pan once or twice. Remove from heat and slowly add cream,whisking contantly. Mixture will boil . Be careful, you could get burnt ( use a large pan to boil the sugar). Return pan to medium low heat, stir till sauce is smooth (for one minute). Keeps for a month in the fridge.
Number of Servings: 20
Recipe submitted by SparkPeople user AFRICAPARISH.
Preheat oven at 325 degrees.
Grease and flour lightly two 9 by2 inch round cake pan. Sift together flours, cinnamon, baking soda and salt. Set aside.
On medium speed beat oil and sugar until smooth. Add eggs one at a time and beat until light and mixture is pale. Add dry ingredients in thirds, make sure mixture is smooth. With a spoon add apples, walnuts and brandy till just blended. Divide batter into prepared pans and bake for 45-55 mins or until a cake tester comes out clean. Let cake cool for 10 mins in pan. Remove pans and cool on wire rack.
Icing
Mix cream cheese and butter on medium speed until smooth. Gradually add caramel. Mix well.
Ice between layers and sides of cake. Drizzle leftover caramel over cake and garnish with walnuts.
Caramel
Combine water and sugar. Cook over medium heat till sugar dissolves. Make sure there is no sugar sticking to the sides of the pan. Boil without stirring till sugar turns deep amber - 15 mins. Swirl pan once or twice. Remove from heat and slowly add cream,whisking contantly. Mixture will boil . Be careful, you could get burnt ( use a large pan to boil the sugar). Return pan to medium low heat, stir till sauce is smooth (for one minute). Keeps for a month in the fridge.
Number of Servings: 20
Recipe submitted by SparkPeople user AFRICAPARISH.