Apple And Cream Cheese Coffee Cake Food

APPLE-CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 425°F. Lightly grease cookie sheet. In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.
• In large bowl, place Bisquick mix. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.
• Roll dough into 12x8-inch rectangle. Place on cookie sheet. Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips. In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
• Bake 12 to 15 minutes or until golden brown. Cool 10 minutes. Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Store in refrigerator.

APPLE CHEESECAKE

Steps:

• Crust: Beat and combine the sugar, butter and shortening.
• Add the vanilla, flour and salt till crumbly.
• Pat into 10" springform pan and set aside.
• Filling: Beat together the cream cheese sugar and vanilla till fluffy.
• Add the eggs.
• Pour into crust.
• Topping: Place apples in pan, cover with foil and bake for 15 minutes at 400 degrees.
• Allow to cool then pour onto cream cheese filling, spreading evenly.
• Combine the sugar& cinnamon and sprinkle on top of apples.
• Top with the almonds.
• Bake at 400 degrees for 40 minutes or till golden brown.
• Cover and chill 4-24 hours.

APPLE CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tub pan.
• Beat cream cheese and confectioners' sugar in a bowl until smooth; set aside. Beat 1 cup white sugar and butter in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in apples and vanilla extract.
• Combine flour, baking soda, and baking powder in another bowl; stir into apple mixture. Add sour cream, stirring until batter is just combined. Pour half the batter in prepared tube pan. Spread cream cheese mixture over batter in tube pan; cover with remaining batter.
• Mix walnuts, 2 1/2 tablespoons white sugar, and cinnamon in a small bowl; sprinkle over batter.
• Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

APPLE-CHEESE COFFEE CAKE

Steps:

• In a small bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In another bowl, whisk egg and oil. Stir into dry ingredients just until moistened. Fold in the apple, dates and walnuts., Spread half of the batter into a 6-in. springform pan coated with cooking spray. Sprinkle with 2/3 cup cheese. Top with remaining batter; sprinkle with remaining cheese., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm.

APPLE-CREAM CHEESE BUNDT CAKE

Steps:

• Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
• Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
• Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
• Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
• Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

APPLE AND CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Toss apples with cranberries in large microwaveable bowl. Combine 1/2 cup powdered sugar, flour and cinnamon. Add to fruit; toss to evenly coat fruit with sugar mixture. Add butter and lemon juice; mix lightly. Microwave on HIGH 7 min., stirring after 4 min. Set aside until ready to use.
• Unroll crescent dough; separate into 2 squares. Press 1 square onto bottom of 8-inch square pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
• Beat cream cheese, egg white, vanilla and 1/4 cup of the remaining powdered sugar in medium bowl with mixer until blended; spread onto crust. Cover with fruit mixture.
• Press remaining dough into 8-inch square, firmly pressing perforations and seams together to seal. Place over fruit mixture.
• Bake 25 to 30 min. or until golden brown; cool slightly.
• Mix milk and remaining sugar until blended; drizzle over dessert. Sprinkle with nuts.

APPLE CREAM CHEESE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 13x9-inch pan with nonstick spray.
• Place the apple slices in a bowl and drizzle the lemon juice on top. Toss to coat. Set aside.
• In a medium bowl, combine the cream cheese and butter; add in the sugar, and use a hand mixer to beat on medium speed until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Beat in the extract.
• Sift the dry ingredients into a separate bowl (flour, baking powder, soda & salt)
• Add the flour mixture to the creamed mixture a little at a time, alternately with the milk, beginning and ending with the flour mixture; mix well after each addition.
• Pour the batter into prepared baking pan.
• Combine the topping ingredients in a small bowl. Sprinkle the topping over the apple slices and toss lightly to coat well. Arrange the apple slices evenly on top of the batter in the pan.
• Bake 50 to 60 minutes, or until the cake tested done when a toothpick inserted into the middle comes out clean.

APPLE-CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 425°F Lightly grease cookie sheet.
• In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.
• Place Bisquick mix in a large bowl. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.
• Roll dough into 12x8-inch rectangle. Place on cookie sheet.
• Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips. In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
• Bake 12 to 15 minutes or until golden brown. Cool 10 minutes. Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Store in refrigerator.

CREAM CHEESE APPLE COFFEE CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F and grease an 8x8 inch square pan. Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined. Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan. Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan. Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture. Bake for about 45 minutes or until the topping is browned. Can be stored in the refrigerator.

APPLE-TOPPED CREAM CHEESE COFFEE CAKE

Steps:

• Set the oven to 350°F.
• Grease a 13 x 9-inch baking pan.
• Dip apple slices in lemon juice to coat; set aside.
• In a medium bowl, combine the butter and cream cheese; add in the sugar, and beat on medium speed until light and fluffy.
• Add in the eggs, one at a time, beating well after each addition.
• Beat in the almond extract.
• In a bowl; sift/mix together the flour, baking powder, baking soda and salt.
• Add the flour mixture to the creamed mixture, alternately with the milk, beginning and ending with the flour mixture; mix well after each addition.
• Pour the batter into prepared baking pan.
• Combine the 1/2 cup sugar, 2 Tbsp flour and the cinnamon in a small bowl.
• Toss the apple slices in the flour/cinnamon mixture, tossing lightly to coat well.
• Arrange the apple slices evenly on top of the batter in the pan.
• Bake for 50-60 minutes.

SOUR CREAM APPLE COFFEE CAKE

Steps:

• Preheat oven to 350° F. Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.
• In another bowl, combine all ingredients for topping. Toss half of the topping with the sliced apples. Scrape the coffee cake batter into a greased 8-inch round cake pan and level. Cover cake with apples and sprinkle remaining topping over. Bake for 55 to 60 minutes, until a tester inserted in the center of the cake comes out clean.
• Serve warm or at room temperature.
• Yield: 1 8-inch round cake