APPLE & GOAT CHEESE CAKE

Our contributor, Tessa Huff, is sharing a new cake recipe today…

It’s officially fall! The leaves are beginning to turn, I’ve dusted off my boots from the closet, PSL’s are starting to roll out everywhere, and (most importantly) fall baking season has arrived.  There are so many apple pies, pear tarts, and pumpkin everything in the near future.  You know, goodies to snuggle up with under a cozy blanket after a long day spent apple picking or just watching football.  Who’s excited?

Despite the rain, fall is definitely my favorite season, and I am thankful for living in a city where you literally watch the seasons change before your eyes.  The vibrant, firey-colored leaves, the chunky scarves and knits, the crisp mornings – what’s there not to love?  The colder climates call us back into the kitchen, making us actually want to turn on the oven after such a warm summer.  It’s time for baking – utilizing this season’s finest produce and warming spices, so let’s get to it!

Before we dive head-first into warm, ooey gooey fall treats, let’s consider this light and fresh apple cake.  Unlike most other caramel-covered apple treats, this cake is made with sour cream and a dash of cardamon.  It is then brightened up with a creamy goat cheese frosting.  Goat cheese, you ask?  Think of it as a refreshing alternative to cream cheese in a tangy, mouth-watering frosting.  It is seriously good stuff.  To top it all off, cinnamon-infused caramel is drizzled and dripped over the top, because you know – it is fall after all.  And if you are into salted caramel sauce (and let’s face it, who isn’t?), sprinkle with flakey sea salt for an extra punch!

APPLE & GOAT CHEESE CAKE
a recipe by Tessa Huff
(makes a 3-layer 6-inch cake serving 8 to 10)

For the Apple Sour Cream Cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cardamom (optional)
1/2 cup grapeseed or canola oil
1/2 cup granulated sugar
1/2 cup light brown sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup sour cream
1 cup finely diced apples (pealed)

1. Preheat oven to 350 degrees. Grease and flour three 6-inch round pans and set aside.
2. Sift together the dry ingredients and set aside.
3. Mix together the oil and sugars with an electric mixer.
4. Add the eggs and vanilla. Mix until combined.
5. Add in the sour cream and mix until combined.
6. With the mixer on low, add in the dry ingredients in two batches.
7. Fold in the diced apples.
8. Evenly distribute between the prepared pans and bake for 20-24 minutes or until a toothpick inserted in the center of the cakes comes out clean.
9. Cool on a wire rack for 10 to 15 minutes.

Note: The batter will be quite thick, so be sure to smooth it out once in the cake pans.

For the Goat Cheese Frosting:
1/2 cup unsalted butter, softened
3 ounces goat cheese, softened
2 1/2 to 3 cups confectioner’s sugar
1/2 teaspoon vanilla extract
2 tablespoons sour cream or milk

Beat the butter with an electric mixer until smooth.  Add in the goat cheese and mix until combined.  With the mixer on low, gradually add in the remaining ingredients.  Adjust the amount of sugar until desired consistency and sweetness is reached.

For the Cinnamon Caramel Sauce:
1 cinnamon stick
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
2/3 cup granulated sugar
2 tablespoons water
1 tablespoon light corn syrup
1 tablespoon unsalted butter
pinch salt
1/2 teaspoon vanilla extract

1. Slowly bring the cream to a simmer over medium heat.
2. Add in the cinnamon stick and remove from the heat. Transfer the cinnamon stick, cream, and ground cinnamon to a heat-safe container. Cover and steep in the fridge for about 30 minutes.
3. After the cream has steeped, discard the cinnamon stick and resume making the caramel.
4. Place the sugar, water, and corn syrup in a medium saucepan. Bring to a boil over high heat.
5. Continue to cook the sugar (without stirring) until it reaches a medium amber color.
6. Remove from the heat and carefully whisk in the cinnamon-infused cream.
7. Stir in the butter until combined.
8. Stir in the salt and vanilla.
9. Transfer to a heat-safe container until it cools to your desired thickness.

Note: leftover caramel may be kept in the fridge for about 2 weeks.

For the Assembly:
Once the cakes have cooled, trim and level, if necessary.  Spread on about 1/3-1/2 cup of the frosting between the layers.  Use the remaining frosting to give the outside a rustic finish.  Once the caramel has cooled, drizzle it over the top of the cake and sprinkle with flakey sea salt, if desired.

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YOU MAY ALSO ENJOY:
Peanut Butter & Jelly Cake
Mint Cookies & Cream Cake
Banana Choco Hazelnut Cake
Raspberry Earl Grey Cake
Lemon Meringue Cake
Strawberry Thyme Cake

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Find more cake recipes, cupcake recipes and tutorials in our Fall Baking Gallery!

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.