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In a skillet over medium heat, combine chopped apples, sugar, and lemon juice. Stir and cook for 10–15 minutes until the apples soften and the liquid reduces. Add the cornstarch, stir well, and cook for 1–2 minutes until thickened. Set aside to cool.
2. Make the Cake Batter:
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan.
In a bowl, sift together flour, baking powder, cinnamon, and salt.
In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by the vanilla.
Alternate adding the dry ingredients and milk into the wet mixture, mixing just until combined. Gently fold in the cooled caramelized apples.
3. Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
4. Make the Cream Cheese Frosting:
Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until fluffy and spreadable.
5. Frost and Garnish:
Spread the cream cheese frosting over the cooled cake. Sprinkle toasted almonds on top, and drizzle with caramel sauce if desired.
Serving and Storage Tips
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