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Ingredients
- 1-1/2 cups granulated sugar, divided
- 4 tsp. water
- 1/2 lemon
- 6 apples
- 3 eggs
- 1 cup flour
- 8 oz. (2 sticks) butter, softened
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 tub (8 oz.) PHILADELPHIA Honey Nut Flavor Cream Cheese Spread (optional)
- 1 cup whipping cream (optional)
- 1/4 cup powdered sugar (optional)
Directions
- PREHEAT oven to 350ºF
- 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.
- COAT the bottom and sides of a springform pan with the caramel.
- PEEL, core and thinly slice the apples and arrange in an attractive circular overlapping pattern on the caramel.
- IN a large mixing bowl, beat the eggs with remaining 3/4 cup granulated sugar. Add the flour, butter, PHILADLEPHIA Cream Cheese (4 oz.) and continue beating until you have a creamy batter.
- POUR over apples and caramel and bake for 35 minutes. Let cool slightly prior to turning over onto a decorative cake plate.
- 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 PHILADLEPHIA Cream Cheese/whipped cream mixture and enjoy!
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