French Apple Cake

3
(4) 3 Reviews
Prep Time
15
min.
Total Time
1
hr.
Servings

8 servings

A rich, sweet apple cake baked with your homemade caramel and Philly Cream Cheese, from our Real Women of Philadelphia contest. Bon appétit.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • To prepare the caramel sauce, heat 3/4 cup granulated sugar with 4 tsp. water in a 12-inch nonstick ovenproof skillet. When the sugar becomes light brown, add the juice of 1/2 lemon. Remove from heat.
  • Peel, core and thinly slice the apples, then arrange in an attractive circular overlapping pattern on the caramel.
  • In a large mixing bowl, beat the eggs with remaining 3/4 cup granulated sugar. Add the butter, PHILADELPHIA Cream Cheese (4 oz.) and flour; continue beating until you have a creamy batter.
  • Pour over apples and caramel and bake for 45 minutes. Let cool slightly prior to turning over onto a decorative cake plate.
  • Optional: While cake is baking, beat PHILADELPHIA Honey Nut Flavor Cream Cheese Spread with mixer until fluffy. Separately, beat whipping cream with mixer on high speed until soft peaks form. Beat in 1/4 cup powdered sugar. Gently fold the honey nut cream cheese into the whipped cream and chill well in the freezer, if necessary. Top the warm cake slices with a spoonful of the whipped cream mixture and enjoy!

Note

If you don't have an ovenproof skillet, you can use your regular skillet instead. Just wrap the handle with several layers of foil before using as directed.

Recipe Submitted by Real Women of PHILADELPHIA Contestant

KC Quaretti-Lee

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
% Daily Value
   

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Backerei |

    The info for making the caramel sauce must be wrong. Cooking water & sugar makes syrup, if there is enough water. In this recipe, the water boils off and you are left with hardened sugar ( that will burn). I added 3 tsps butter, from the 2 sticks of butter, to the sugar which made caramel. The cake took longer to bake, even with convection oven setting, and it was too sweet. Will NOT make this one again!

  • sculle65 |

    This was really good. I didn't make the caramel sauce. Well I tried but it burnt so I went with plan B. I buttered my spring form pan and sprinkled brown sugar like you would flour a cake pan. I sprinkled some cinnamon on the bottom and finished the cake as directed. I made this twice and I'll make it again.

  • Wdorothy |

    This recipe was horrible. The mixure did not carmelize as indicated. It was horrible. Just a big horrible mess that I had to just throw theh whole thing away and run to Costco to get an emergency cake for my friends that were coming over. Never again.

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