Apple Cream Cheese Coffee Cake

Title:
Apple Cream Cheese Coffee Cake

Yield:
12 Servings

Categories:
Desserts,
Fruits,
Quick




Ingredients:




-------------------------------KARMER
TNXC18B-------------------------------





------------------------------------CAKE------------------------------------


 2 1/2 c  Flour


   1/4 ts Salt


   3/4 c  Sugar


   3/4 c  Sour cream


   1/2 ts Baking powder


     1    Egg


   1/2 ts Baking soda


     1 ts Vanilla



----------------------------------FILLING----------------------------------


     1 pk (8 oz.) cream cheese


     1 tb Lemon juice


     1    Egg


     1 ts Vanilla



----------------------------------FILLING----------------------------------


     1 c  Sliced apples


   1/4 c  Sugar


   1/2 c  Raisins


     1 tb Cinnamon


     1 tb Lemon juice



----------------------------------TOPPING----------------------------------


     1 c  Reserved crumbs


   1/2 c  Chopped nuts



--------------------------------MAPLE
GLAZE--------------------------------


   3/4 c  Confectioner's sugar


     1 ts Margerine


     1 tb Warm water


     1 ts Maple extract





 This is the Apple Cream Cheese Coffee Cake recipe that I promised to repost


 for you. I won the Grand Prize for this in November in the Vermont Apple


 Bake-Off. Hope you like it. In a large bowl, combine flour and sugar; cut


 in butter using a pastry blender until mixture resembles coarse crumbs.


 Remove 1 cup for topping. To the remaining crumb mixture, add baking


 powder, soda, salt, sour cream, egg and vanilla; blend well. Spread batter


 over the bottom and 2" up the side of a greased and floured 9" springform


 pan (batter should be 1/4" thick on sides). For filling #1, in a small


 bowl, combine cream cheese, sugar, lemon juice and egg; blend well and pour


 over the batter in the pan. To make apple filling, mix all apple


 ingredients together and carefully spoon over the cream cheese filling. In


 a small bowl, combine reserved crumb mixture with the nuts and sprinkle


 over the top. Bake at 350 degrees for 55-60 minutes or until cream cheese


 filling is set and crust is a deep golden brown. Cool 15 minutes then


 remove sides of pan. Cool completely and then drizzle with maple glaze if


 desired. For maple glaze, mix all ingredients together.


 


 Linda in VT FROM: LINDA KARNER (TNXC18B)


 Posted to MC-Recipe Digest V1 #777 by Nancy Berry 
on


 Sep 09, 1997