A simple spice cake laden with fresh apples, this dessert can be made in no time. If guava jam is not easily found in your area, feel free to substitute plum, cherry or any preserves you have on hand. It's also a terrific brunch cake that begs for a great cup of coffee.
- 2 cups white sugar
- 2 cups all purpose flour
- 4 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 teaspoon baking soda
- 2 eggs
- 1 cup vegetable oil
- 1/4 cup freshly squeezed orange juice
- 4 cups Granny Smith apples, peeled, cored and finely chopped (about 4 to 6 apples)
- 1 cup walnuts, coarsely chopped
Preheat oven to 325 degrees. Butter and flour a 10-inch cake pan. Combine dry ingredients and set aside. Whip eggs until frothy, about 3 to 4 minutes then add oil and orange juice and mix thoroughly. Add dry ingredients and beat with whip at low speed until thoroughly combined.
Fold in apples and walnuts and pour into prepared cake pan. Bake at 325 degrees for 1 hour or until firm on top. Cover with aluminum foil if top gets too brown. Cool on rack 5 minutes, then invert onto rack and cool completely. Serve with guava cream cheese topping spread over the top.
Guava cream cheese topping:
- 1/4 cup guava jam
- 1 tablespoon freshly squeezed lime juice
- 5 ounces cream cheese, room temperature
Mash all ingredients in a bowl with a fork until light and fluffy.