RWOP Finalist: French Apple Cake Recipe - Allrecipes.com
RWOP Finalist: French Apple Cake Recipe
  • READY IN 50 mins

RWOP Finalist: French Apple Cake

Recipe by  

"From Real Women of Philadelphia 2010 Host KC Quaretti Lee: Homemade caramel and sliced apples make a lovely topping for this delectable cake. The addition of PHILADELPHIA Honey Nut Flavor Cream Cheese Spread makes it unique and delicious."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F.
  2. To prepare the caramel, heat 3/4 cup granulated sugar with 4 tsp. water. When the sugar becomes light brown, add the juice of 1/2 lemon and remove from heat.
  3. Coat the bottom and sides of a springform pan with the caramel.
  4. Peel, core and thinly slice the apples and arrange in an attractive circular overlapping pattern on the caramel.
  5. In a large mixing bowl, beat the eggs with remaining 3/4 cup granulated sugar. Add the flour, butter, PHILADELPHIA Cream Cheese (4 oz.) and continue beating until you have a creamy batter.
  6. Pour over apples and caramel and bake for 35 minutes. Let cool slightly prior to turning over onto a decorative cake plate.
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Footnotes

  • Optional: While cake is baking, beat PHILADELPHIA Honey Nut Flavor Cream Cheese until fluffy. Separately, beat whipping cream until fluffy and then add 1/4 cup powdered sugar. Gently fold the whipped PHILADELPHIA Cream Cheese into the whipped cream and chill well using the freezer, if necessary. Top the warm cake slices with a spoonful of PHILADELPHIA Cream Cheese/whipped cream mixture and enjoy!
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Reviews More Reviews

Oct 01, 2011

After 2 tries at making the caramel according to this recipe, I got out my Joy of Cooking and followed their directions: 1 cup sugar, very low heat, stirring constantly until golden THEN adding 1/4 c very hot water, carefully. Came out MUCH better. And since hot cake landed on the table instead of plate, next time I will remove pan sides AFTER its inverted on plate.

 
Oct 01, 2011

a very good recipe that comes out looking beautiful, but poorly written. It fails to to tell you what temperature to heat the sugar and water on. I did medium low and the water just evaporated. When I tried again, I did medium high and finally got it to turn light brown. Be sure to use a nonstick springform pan and/or grease, but either way, the caramel does not stick to the sides well. I thought the batter came out very eggy tasting, so next time, I will either only do two eggs or two plus one white. Also, in case you only have lemon juice and not a whole lemon, the juice of half a lemon comes out to being about 1.5 Tbs.

 

4 Ratings

Jul 27, 2011

Excellent, elegant, and easy recipe. Had different sized apples that didn't arrange very pretty, but it still looked beautiful and tasted fantastic. Will definitely make it again, especially for a company night when I don't have much time to spare!

 

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Nutrition

  • Calories
  • 722 kcal
  • 36%
  • Carbohydrates
  • 73.7 g
  • 24%
  • Cholesterol
  • 222 mg
  • 74%
  • Fat
  • 47 g
  • 72%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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