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Coffeecake: Apple & Cream Cheese Coffeecake

Source of Recipe

Hope Campbell


List of Ingredients

1/2 cup Butter or margarine softened
1/4 teaspoon Salt
1/4 cup Milk
8 ounces Cream cheese softened
1/2 cup Sugar
1 cup Sugar
2 tablespoons Flour
2 Eggs
1 teaspoon Ground cinnamon
1 teaspoon Almond extract
4 cups Apples*
1 3/4 cups Flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 tablespoon Lemon juice

*Cooking apples, such as pippin or Granny Smith; peeled and sliced.


Recipe

Cream butter and cream cheese in a large mixing bowl; grad- ually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in almond extract. Combine 1-3/4 cups flour, baking powder, soda, and salt in a medium bowl; add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Pour batter into a greased and flour 13x9x2-inch baking pan.

Combine 1/2 cup sugar, 2 tbsp flour, and cinnamon in a small mixing bowl. Dip apple slices in lemon juice. Combine apple slices and cinnamon mixture, tossing gently to coat well. Arrange apple slices on top of batter. Bake at 350 degrees for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Serve warm. Serves 8