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Sherry's Fall Apple Cake with Cream Cheese Frosting
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Sherry's Fall Apple Cake with Cream Cheese Frosting

1 Hour 35 Minutes
1 Hr 35 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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