"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cream Cheese Apple Cake Recipe

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This recipe for Cream Cheese Apple Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marian Warns Tomell (1929-2000)
Added: Saturday, September 3, 2005


2 C. flour
1/2 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt
1 C. butter
3/4 C. sugar
1 tsp. vanilla
2 eggs
2 8-0z. pks. cream cheese, softened
2 tsp. vanilla
1/3 C. sugar
2 T. heavy cream
1 C. less 2 T. heavy cream
2 eggs
1/2 C. sugar
1 T. lemon juice
1/2tsp. cinnamon
1/4 tsp. nutmeg
9 medium apples like Pippin or Granny Smith
1/2 C. finely chopped pecans

CRUST:Preheat oven to 350 degrees.
Stir together dry ingredients. Cream butter, sugar, vanilla and eggs until light and fluffy.
Stir in flour mixture until thoroughly blended. Spread over the bottom and sides of a buttered 9" springform pan. Chill while doing next step.
Beat all ingredients together.
Beat allingredients together.
Pare and core apples and slice into 1/4" slices.
Remove pan from refrigerator and spread cream cheese filling over dough. Arrange apples over filling.
Pour custard over apples.
Sprinkle with pecans.
Place pan on a cookie sheet. bake for 50 minutes in center of oven. Cover top (loosely) with a sheet of foil and bake for 50-60 more minutes or until custard sets.
Place on rack to cool.
Chill to serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours, 30 minutes
Personal Notes:
Personal Notes:
Worth all the time and calories!




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