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Sherry's Fall Apple Cake with Cream Cheese Frosting

Kraft Memeber Recipe
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Makes: 15 servings Total Time: 1 hr 35 min
Category: Desserts Sub Category: Cakes

what you need
  • 2 large eggs
  • 1/4 cup egg substitute
  • 1-1/2 cups sugar
  • 1 cup canola oil
  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1 cup chopped walnuts
  • 5 cups thinly sliced, pared apples (preferably a mix of green and red)
  • Frosting:
  • 2 pkg. (3 oz. each) Philadelphia Light Cream Cheese
  • 1/4 cup melted butter
  • 1-3/4 cups powdered sugar
  • 1 tsp. lemon juice
make it
Preheat oven to 350°F. Spray a 13" x 9" x 2" baking pan with cooking spray. Set aside. In large bowl beat eggs and egg substitute at high speed until thick & light. Combine sugar and oil, beat into eggs. In medium bowl, stir together, flours, cinnamon, baking soda and salt. Add to egg mix along with vanilla. Stir in walnuts.

Spread cored, thinly sliced apples in bottom of baking pan. Pour batter over apples, spread to cover. Bake for 1 hr or until top is pale golden and apples are cooked. Remove from oven. Cool.

While cake is slightly cooling, make frosting: Beat cream cheese until fluffy. Beat in melted butter, stir in powdered sugar and lemon juice. Spread over cooled (but not cold) cake.
This is a perfect fall cake to serve with coffee or cocoa. Children love to help by laying down the apples in the pan.
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