Do you like cake? Do you like pie? I like both, and if you do too then you'll like this cake (or pie - or whatever you want to call it). I've had the idea for this cake (I'm calling it a cake) for a few months now, but only just got around to making it last week. It turned out slightly different than I had imagined it would, and in the end the line between cake and pie was slightly blurred. It's tall like a cake, but has a crust like a pie, and is super ooey gooey inside!
I've been on a bit of a caramel apple kick lately which is kinda weird because I usually only think about caramel apple combinations in the fall, and it's practically Easter!
I whipped up my latest creation imagining the end result as something slightly different than what it actually turned out to be like, but needless to say I was pretty pleased with the results.
My cake has a solid crunchy cookie type crust on the bottom and has a layer of cinnamon apples and then a creamy gooey dulce de leche caramel filling. Yum! But beware! This cake is sweet. It's super duper sweet, so don't cut your slices too big.
Caramel Apple Cream Cheese Crackle Cake
Cookie Crust
2 Cups (250g) Flour
1 1/2 (335g) Cups Sugar
2 tsp Baking Powder
1 tsp cinnamon
1/4 tsp salt
1 egg
1/2 Cup (114g) Butter, melted
2 Tbs Milk
1. Grease a 9 inch round Spring Form pan. In a large bowl, combine the flour, sugar, cinnamon, baking powder, and salt. Next, add in the egg, melted butter, and milk. Using a spoon or an electric fitted with a paddle attachment, mix the ingredients together until it forms a dough.
2. Press the dough evenly in the bottom of the Spring Form pan, and set aside.
Apple Layer
4 Cups Apples, sliced
1 Cup (225g) sugar
7oz (200ml) Water
3 - 4 Tbsp Corn Startch
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
1. Combine the water sugar, cornstarch, cinnamon, salt and nutmeg in a large heavy pot, and and bring to a boil. Boil for 2 minutes, stirring constantly - the sauce should become slightly thickened. Add in the apples, cover and simmer until apples are tender, about 5 minutes. Cool and set aside.
Dulce de Leche Caramel Layer
8 oz (225g) Cream Cheese, softened
1 cup (250ml) Dulce de Leche
3 Eggs
1/2 Cup (114g) Butter, melted
3.5 Cups (450g) Icing Sugar
1. Preheat oven to 350ºF (175ºC). In a large bowl, beat the cream cheese and Dulce de Leche together until smooth. Add the eggs, vanilla, and butter and beat together.
2. To assemble the cake, layer the apples on top of the cookie base so that it's completely covered.
3. Gently spoon the dulce de leche mixture over the top of the apples until you've used all of the mixture. *If you pour the mixture directly from the bowl onto the apples the pressure of the mixture may shift your apples all over the place so they're no longer evenly covering the crust. Bake the cake uncovered for about 45 mins, or until it starts to brown, then cover with foil and bake for an additional 30 - 45 minutes or until the center is slightly giggly, but not runny. Once done, cool in the fridge overnight before serving.
So what do you think? Is this a cake? Or a pie?
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