This cake was made for dessert for company we were having for dinner. Everyone loved it so much they wanted to take slices home for later. The cream cheese in the cake batter makes it very moist. It’s not a tall cake but it definitely holds it’s own in flavor and texture. The apples are tossed in sugar and cinnamon before topping the cake. There’s just enough cinnamon in with the apples to complement them and not over power the taste of the apples. There’s also one step I’d urge you not to skip. Most of the time if your working with sliced apples, they are tossed in lemon juice to keep them from browning . I’ve found that lemon juice does more than that for apples, it brightens the flavor of them as well as it does for other fruits. As always when your making a homemade cake, don’t over beat the batter, incorporate the ingredients until they are just mixed and you’ll have a nice soft cake. This was easy to put together and the end result was fantastic. This is a keeper Kids. Enjoy!
Apple Topped Cream Cheese Coffee Cake
2 tablespoons fresh lemon juice
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 cup sugar
1 teaspoon almond extract ( I used vanilla)
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
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.
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.