Apple-Topped Cream Cheese Coffee Cake
photo by BeckyBoop78
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 4 cups apples, peeled and sliced
- 2 tablespoons fresh lemon juice
- 1⁄2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon almond extract
- 1 3⁄4 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup milk or 1/4 cup half-and-half cream
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- 2 tablespoons flour
directions
- Set the oven to 350°F.
- Grease a 13 x 9-inch baking pan.
- Dip apple slices in lemon juice to coat; set aside.
- In a medium bowl, combine the butter and cream cheese; add in the sugar, and beat on medium speed until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Beat in the almond extract.
- In a bowl; sift/mix together the flour, baking powder, baking soda and salt.
- Add the flour mixture to the creamed mixture, alternately with the milk, beginning and ending with the flour mixture; mix well after each addition.
- Pour the batter into prepared baking pan.
- Combine the 1/2 cup sugar, 2 Tbsp flour and the cinnamon in a small bowl.
- Toss the apple slices in the flour/cinnamon mixture, tossing lightly to coat well.
- Arrange the apple slices evenly on top of the batter in the pan.
- Bake for 50-60 minutes.
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Reviews
-
I made this the night before, set it on a rack to cool, then brought it to work in the morning. It was very popular, moist and dense, rich and not too sweet - JUST right! I think next time I will try to eat it after it is just cool enough to cut but still a little warmer - has anyone tried it with ice cream?
-
This was a truly lovely cake. Simple, yummy flavours. I subbed a high quality vanilla for the almond extract as I was out of the almond. Also added a light grating of nutmeg and a pinch of cinnamon to the cake batter, and the flavour really popped. Threw in half a cup of currants as well, though they neither added nor took away from it, they were good for texture- next time i might chop an apple right into the batter instead. I used four large apples for the top and had plenty of little slices to go round- when it was served the apples on top had formed this gorgeous caramel-like glaze, just fantastic. After a night of being covered, it's softened up some and still tastes just wonderful. Because I did the apples right at the end I skipped the lemon juice step and they were just fine. This is a dense, rich cake that I think would lend itself well to substitutions- I bet fresh peaches on top would be fantastic. Oh- we served this cake with a small scoop of pralines and cream ice cream on top and it was yummy. Perfect compliment. Thanks kittencal, this one is a keeper!
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Tweaks
-
This was a truly lovely cake. Simple, yummy flavours. I subbed a high quality vanilla for the almond extract as I was out of the almond. Also added a light grating of nutmeg and a pinch of cinnamon to the cake batter, and the flavour really popped. Threw in half a cup of currants as well, though they neither added nor took away from it, they were good for texture- next time i might chop an apple right into the batter instead. I used four large apples for the top and had plenty of little slices to go round- when it was served the apples on top had formed this gorgeous caramel-like glaze, just fantastic. After a night of being covered, it's softened up some and still tastes just wonderful. Because I did the apples right at the end I skipped the lemon juice step and they were just fine. This is a dense, rich cake that I think would lend itself well to substitutions- I bet fresh peaches on top would be fantastic. Oh- we served this cake with a small scoop of pralines and cream ice cream on top and it was yummy. Perfect compliment. Thanks kittencal, this one is a keeper!