RFCJ RECIPE ARCHIVE
Posted by : Jackie Metz Coffee Cake, Apple-Cream Cheese - dairy
Archivist's Note: The use of apples, which appear in the autumn in northern climes, make this a natural for the High Holy Day period. This was a prize winner in Vermont magazine many years ago Cake 2 1/2 C flour 3/4 C sugar 3/4 C butter 1/2 teas baking powder 1/2 teas baking soda 1/4 teas salt 3/4 cup sour cream 1 egg 1 teas vanilla 1/2 cup chopped walmuts Filling #1 1 8oz cream cheese 1 3 oz cream cheese 1/2 cup sugar 1 egg 1 teas vanilla 1 Tb lemon juice Filling #2 1 1/2 cups peeled and thinly sliced Cortland apples 1 Tb lemon juice 1/4-1/2 cup sugar 1 Tb cinnamon 3/4 cup raisins Combine flour and sugar, cut in butter until the mix resembles coarse crumbs. Remove 1 cup of this for the topping. Add nuts to the topping. To the remaining mix add baking powder, soda, salt, sour cream, egg, and vanilla. Blend well and spread over the bottom and up 2 in of the sides of a greased and floured 9 in springform pan. Filling #1-Combine cream cheese, sugar, lemon juice and vanilla. Blend well. Add the egg and blend again. Pour over the batter in the pan. Filling #2- Mix apples, lemon juice, sugar, cinnamon and raisins and spoon this over the cream cheese mix. Sprinkle the reserved topping mix over the top. Bake at 350F for 70 min. Cool for 15 min and remove sides of the pan. Serves 16.
