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)
Yields
12 Servings