This cake did not go smoothly. It was a big pain. I got burned twice from molten sugar, burnt one batch of sugar, and never got the “golden amber” color that the sugar was supposed to turn. If you have some advice, please let me know, because otherwise I may never attempt this again. Although it was a big hit at the pool party we took it to, I’m still not quite convinced it was worth the mess. Although if you know how to caramelize sugar it shouldn’t be that hard. Even though I didn’t get the sugar quite right, it still tasted great. I think my biggest problem is that I thought it would be easy, so I tried to fit it in before going to a pool party. If I hadn’t felt rushed and impatient maybe it wouldn’t have been so bad…?
Adapted from Taste of Home (October 2011)
- 1 1/4 cup granulated sugar, divided
- 1 1/2 Tbsp water
- 1 lemon, juiced
- 3 cups sliced apples (about 3-4 apples, peeled and cored)
- 3 eggs
- 1 cup butter, melted
- 4 oz (1/2 pkg) 1/3 reduced fat cream cheese, room temperature
- 1 cup all-purpose flour, sifted
In a small heavy skillet combine 3/4 cup sugar and water. Cook over medium low heat, until amber, about 25 minutes. Preheat oven to 350°F. Wrap the outside of your springform pan with foil to ensure that you don’t have a big mess.
While the sugar caramelizes, prepare your apples, pouring the juice of half the lemon on the slices to keep them from turning brown.
In a bowl, beat eggs and remaining 1/2 cup sugar until blended. Beat in the melted butter, and then cream cheese until smooth. Stir in flour.
Stir in lemon juice and quickly pour into 10″ springform pan, coating the bottom. Arrange apple slices on caramel in circular overlapping pattern. Pour batter over the apples and bake for 35-40 minutes until a toothpick inserted into the center comes out clean.