#67 Apple Walnut Cake with Caramel Cream Cheese Icing


“We made this exceptionally pretty cake for special orders only, but so many customers requested it that it became part of our standard cake repertoire. ”

Excerpt From: Jennifer Appel. “The Complete Magnolia Bakery Cookbook.” iBooks. https://itun.es/us/idq2G.l


This recipe makes Magnolia Man think so much of his beloved France – walnuts from our trees, golden delicious apples, Bonne Maman caramel, and fine calvados from Normandy.

This cake was not difficult to make – but I cheated a little bit. I didn’t make the caramel myself. The Magnolia cookbook has the recipe, but I had a jar of Bonne Maman Caramel and I couldn’t resist the ease of using it (this time).

The recipe calls for this cake to be a two-layer cake. I decided to split the batter between three pans for three layers. All I needed to do was watch the bake time which was reduced a bit. It worked out.


SOMETHING NOT-AS-USUAL: This recipe had three cups of flour – 2 cups all-purpose, 1 cup whole wheat. That is not unusual in the baking world, but it is for the Magnolia cookbook. The whole wheat created a cake more easy than usual to break and crumb. I managed to keep it together, but I did need to pay attention when handling it. The whole wheat also tends to “burn” more easily. This started to happen so I turned on the fan of our lovely convection oven.

Walnuts. Lots of walnuts.
Merci, maman – Bonne Maman.

I smiled after piping the caramel onto this cake. The cake doesn’t look like the Magnolia pictures – and I like mine more. Ha!

SWRILS? The instructions in the cookbook asks that you swirl the caramel on top of the cream cheese icing. I have NOT been able to swirls that looked like anything other than a heavy-handed mess. So, what to do? Google it! of course.

I got a good idea from a cupcake decorating video (which I can’t find at the moment) using a plastic sandwich bag.


CHUNKY GOOD: Inside this cake are 1inch big chunks of apple and coarsely chopped walnut chunks.

Nothing delicate about this cake. It’s a dense, moist, pack-a-flavor-punch cake.


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