Recipe by PHILADELPHIA Cream Cheese
"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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1 1/2 cups
granulated sugar, divided
PHILADELPHIA Cream Cheese, softened
1 (8 ounce) tub
PHILADELPHIA Honey Nut Flavor Cream Cheese Spread
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
RWOP Finalist: French Apple Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 423
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