Apple cream cheese coffee cake

Yield: 12 Servings

Measure Ingredient
2½ cup Flour
¼ teaspoon Salt
¾ cup Sugar
¾ cup Sour cream
½ teaspoon Baking powder
1 Egg
½ teaspoon Baking soda
1 teaspoon Vanilla
1 pack (8 oz.) cream cheese
1 tablespoon Lemon juice
1 Egg
1 teaspoon Vanilla
1 cup Sliced apples
¼ cup Sugar
½ cup Raisins
1 tablespoon Cinnamon
1 tablespoon Lemon juice
1 cup Reserved crumbs
½ cup Chopped nuts
¾ cup Confectioner's sugar
1 teaspoon Margerine
1 tablespoon Warm water
1 teaspoon 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 ¼" 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 <nlberry@...> on Sep 09, 1997

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