Get out the 12-cup fluted tube pan or 10-inch tube pan to make this crowd-pleasing apple cake drizzled with caramel sauce.
What You Need
Original recipe yields 16 servings
2 cups flour
1 Tbsp. CALUMET Baking Powder
1 Tbsp. ground cinnamon
1 tsp. salt
1 cup butter, softened
2 cups sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
6 egg s
1 Granny Smith apple, chopped
15 KRAFT Caramels
1/4 cup half-and-half
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Let's Make It
Heat oven to 350ºF.
Combine first 4 ingredients. Beat butter and sugar in large bowl with mixer until light and fluffy. Add cream cheese and vanilla; mix well. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture. Stir in apples.
Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Microwave remaining ingredients in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Drizzle over cake.
Prepare using PHILADELPHIA Neufchatel Cheese.
Top individual servings of cake with fresh berries.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.