Tag Archives: apple cake

Apple Cheesecake Bars

19 Aug

Some eat to live, I live to eat. You know when you bite into something that’s SO good you can’t help but say “Oh my gaddddd” or “mmmmmmm” or literally any other comment during that moment of pure bliss? This is it. The most amazing dessert for those who love a sweet cheesecake, apple pie filling, and a delicious bottom crust. I had apple pie filling in my pantry and in an effort to use it, I decided to just put it on top of my cheesecake recipe. The results? Try it for yourself!

Apple Cheesecake Bars

Bottom Crust:
2 cups flour
1/2 cup brown sugar
2 sticks of butter, soft at room temp and cut into small chunks
2 8 oz packets of Philadelphia Cream Cheese
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 dash of ground cinnamon + few sprinkles for topping
Apple topping is 1 jar of apple pie comstock/preserves

Preheat the oven to 350 degrees. Lightly dust a 9×13″ pan with flour or baking spray. In a medium bowl, combine crust toppings and use your fingers to combine flour, sugar, and butter until crumbly. Be patient and keep working at it until it gets the right consistency. Try to break apart pieces of butter if there are any large chunks. Press evenly until the bottom of the pan and bake for 20 minutes or until lightly browned. Meanwhile, mix to combine cream cheese packets, sugar, 2 eggs, vanilla extract and cinnamon. Place into fridge for 20-30 minutes to set while the crust is baking. Once done, pour over crust and distribute evenly. Top with apple topping and spread out. Sprinkle the top with a little bit of ground cinnamon and bake for 45 minutes or until the middle is no longer jiggly. Allow to cool, cut and serve. Enjoy!


Amazing Apple Cake

17 Jun

The name says it all. Seriously – this is dreamingly (is that a word?) good. I love the texture of the soft apples with the crust of this cake that’s light and sweet. Perfect for breakfast or a great dessert with some tea and a spoonful of ice cream on top. Tip: re-warm this up too if you’re feeling frisky!

Amazing Apple Cake

6 Granny smith apples, peeled and sliced thin
3 large eggs
1 1/2 cups of sugar
1 1/2 cups of canola oil or vegetable oil
2 1/2 teaspoons of vanilla extract
1 tablespoon of almond extract
1 1/2 cups of flour
*For cinnamon brown sugar topping:
white sugar, brown sugar, and cinnamon mixed. 1.5 cups sugar, 1/2 cup brown sugar, 1-2 tsp cinnamon)

Preheat the oven to 350 degrees. In a springform pan or bundt pan (or a removable bottom bundt pan like I used) spray the pan well with non-stick spray. If using a removable bottom bundt pan, line the pan on the outside with tin foil to prevent leaks in the oven. In a large bowl, prepare the batter by beating the eggs and sugar. Add the oil, vanilla, and almond extract and beat well, then stir in the flour. If it looks too sticky, add some water (not a lot). Set aside.

Peel and then slice the apples thinly. Assort them on the bottom of the pan – when you get through arranging about half the apples, sprinkle the tops with cinnamon brown sugar and pour half the batter on top. Wiggle the pan to allow the batter to sink down and around the apples. Repeat the above with the last half of the apples, pour batter on top and tap/shake the pan to allow the batter to sink down and around the apples. Cover with cinnamon brown sugar and bake for 1 hour to 1 hour 10 minutes depending on your oven. (Toothpick should be clean). Allow the cake to cool completely (put it into the fridge if necessary) and slice. Serve with or without ice cream. Enjoy!

Fun photo: me giving a Tupperware full of this deliciousness to my husbands co-residents, two surgeons in their last year of residency enjoying every second!


Rosh Hashanah Apple Cake

15 Sep

Last year, when Dave and I were living in Florida during his first year of residency, I came across a great Jewish food blog that I’ve been using to reference a lot of things on high holidays. One of them was this apple cake. Since we’re back in an area where we can see our families, we are celebrating the start of Rosh Hashanah tomorrow night. Traditionally, apples and honey are used to symbolize having a “sweet new year”, as Rosh Hashanah is the Jewish New Year.

Apple Cake
(link to recipe)

3 cups of AP flour
1 tsp salt
1 tbsp baking powder
1 1/2 cups sugar
1 ½ cups no pulp orange juice
1 cup vegetable oil
4 eggs
2 1/2 tsp vanilla extract
3 tbsp lemon juice

For the apples and topping
5-6 apples sliced thinly (only use baking apples like macintosh)
2 ½ tsp cinnamon
2/3 cup granulated sugar

Peel apples and slice thinly, mixing with 1 tbsp lemon juice in a large bowl to prevent browning. In a small bowl, mix the cinnamon sugar topping mix together by adding the cinnamon with the sugar as seen above under apples and topping. Set aside.

Mix dry cake ingredients together in a large mixing bowl. In another, mix the wet ingredients together. Add the wet to the dry and beat until smooth. Pour half the batter into a greased 10 inch tube pan with a removable bottom.

Sprinkle with a little less than 1/2 of the cinnamon sugar. Arrange half the apples with half of the juices, if any, then sprinkle with a little more cinnamon sugar. Repeat layer again, batter, sugar, apples, sugar. You may have some apple leftover. Be sure to cover the top layer well as the cake will separate a bit from the edges while baking.

Bake at 300 degrees F for 90 minutes or longer until a toothpick comes out clean and the top is browned. Let cool completely as the juices from the apples need to be absorbed by the cake before being removed from the tube pan.

*this cake actually tastes better the next day; the juices from the apples flavor the cake further.

Its really delicious, and perfect for the holidays! Shana tovah u’metukah!

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Camera 360