Best Neldas Cream Cheese Apple Cake Recipes

Cream Cheese Apple Cake image

Provided by ilovechocolate

Categories Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup butter
2 eggs
1 teaspoon vanilla
6 ounces cream cheese, softened
1 1/2 cups sugar
3 cups apples (about 3 medium)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon

Steps:

Grease 9" springform pan.
Preheat oven to 350 deg. F.
Cream butter with sugar, then add cream cheese and beat until smooth and creamy. Stir in eggs and vanilla.
In small bowl, mix flour bakng powder and salt.
Peel and slice apples.
In small bowl, mix 1/4 cup sugar with cinnamon.
Beat flour mixture into cream cheese mixture.
Add cinnamon mixture to apples and stir until coated.
Stir apples into batter.
Pour all ingredients into greased pan and bake 1 hour.

Nutrition Facts : Calories 450.8, Fat 20.3, SaturatedFat 11.8, Cholesterol 100.4, Sodium 329.6, Carbohydrate 63.6, Fiber 2.1, Sugar 43.2, Protein 5.5

Apple Sheet Cake With Cinnamon Cream Cheese Frosting image

Provided by Yossy Arefi

Time 45m

Yield 12 servings (one 9-by-13-inch cake)

Number Of Ingredients 17

Unsalted butter, for greasing the pan
2 cups/255 grams all-purpose flour, plus more for preparing the pan
3/4 cup/165 grams light brown sugar
2 large eggs
2 cups/480 milliliters unsweetened applesauce
3/4 cup/180 milliliters neutral oil, such as canola or grapeseed
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
8 ounces/230 grams cream cheese, at room temperature
1/4 cup/65 grams unsalted butter (1/2 stick), at room temperature
1 tablespoon ground cinnamon
1 cup/100 grams confectioners' sugar

Steps:

Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Butter and flour a 9-by-13-inch glass or light colored metal baking pan.
In a large bowl, whisk together the light brown sugar and eggs until pale and foamy. Add the applesauce, oil, spices and salt. Whisk to combine.
Add the 2 cups flour, baking powder and baking soda, and whisk until well combined.
Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack.
When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the speed up to medium-high and whip until smooth and fluffy.
Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to 3 days.

Apple Layer Cake with Cream-Cheese Frosting image

Provided by Martha Stewart

Number Of Ingredients 15

1 stick (1/2 cup) unsalted butter, melted, plus more for pans
2 cups unbleached all-purpose flour, plus more for pans
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon kosher salt
2 cups packed light-brown sugar
2 large eggs
4 Granny Smith apples, peeled, two coarsely grated and two sliced
3 sticks (1 1/2 cups) unsalted butter, room temperature
1 1/2 pounds (three 8-ounce bars) cream cheese, room temperature
5 cups confectioners' sugar, sifted
2 pinches kosher salt
Apple chips, for garnish (optional)

Steps:

Cake: Preheat oven to 350 degrees. Butter three 8-inch round cake pans; line with parchment. Butter and flour parchment, tapping out any excess.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. In a large bowl, whisk together butter, brown sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
Bake until a tester inserted in centers comes out clean, 35 to 40 minutes. Let cakes cool in pans 20 minutes, then invert onto wire racks; remove parchment. Invert cakes again; let cool completely on racks.
Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add confectioners' sugar and salt; beat 5 minutes.
Place a cake layer on a serving plate. Spread about 1 cup frosting evenly over it; top with a second cake layer. Repeat with another 1 cup frosting and third cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour and up to 4 days. Return to room temperature before serving. Garnish with apple chips, if desired; use a serrated knife to slice cake.