KC Quaretti-Lee's French Apple Cake

by Rachael Ray Show Staff 4:00 AM, November 23, 2010

Aired November 23, 2010

Serves 8
1 1/2 cup(s) of Sugar
4 tsp. of Water
1/2 Lemon
6 Apples
3 Eggs
1 cup(s) of Flour
8 ounce(s) of Melted Butter
4 ounce(s) of Philadelphia Cream Cheese
3 Optional Ingredients
8 ounce(s) of Nuts and Honey Philadelphia Cream Cheese
1 cup(s) of Whipping Cream
1/4 cup(s) of Powdered Sugar

Preheat oven to 350

Prepare a caramel: heat 3/4 cup sugar with 4 teaspoons 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 spring form pan with the caramel.

Peel, core and thinly slice the apples and arrange in an attractive circular overlapping overlaping pattern on the caramel.

In a large mixing bowl, beat the eggs with 3/4 cup sugar.

Add the flour, butter and Philadelphia Cream Cheese 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 Nuts and Honey Philadelphia Cream Cheese until fluffy. 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 spoonfull of Philadelphia Cream Cheese/whipped Cream mixture and enjoy!