Spiced Apple Cream Cheese Coffee Cake

Spiced Apple Cream Cheese Coffee Cake

An apple a day keeps the doctor away. We all know that statement. But do we understand why it was coined or when it was coined?  History.com says it was first coined at the 1904 St. Louis World’s Fair by Missouri fruit specialist J.T. Stinson. But there is also the earliest known written use of the phrase, in a magazine edition called  Notes and Queries, printed and distributed in Whales around 1866. As to this fraise it is written, “A Pembroke shire proverb. Eat an apple on going to bed, And you’ll keep the doctor from earning his bread.”

In 1866 or 1904 they may have not known the reason why apples where healthy for you, they just knew they where. But in the 21st century we do.

Apples have flavonoids quercetin, epicatechin, procyanidin (B-2), and additionally, they are also good in tartaric acid. Together, these compounds help the body protect itself from the debilitating effects of free radicals.

The apple is also a good source of B-complex vitamins such as riboflavin, thiamin, and pyridoxine (vitamin B-6). Together these vitamins help as co-factors for enzymes in metabolism as well as in various synthetic functions inside the body.

The fruit also contains a small amount of minerals like potassium, phosphorus, and calcium. Potassium is important to cell and body fluids, as it  helps control heart rate and blood pressure, and in turn counter acts the negative influence of sodium.

Now for our featured dessert. Here is what you will need:

lineing with parchment paper a 8 inch sprin form pan

First preheat your oven to 350°F and line the bottom of a 8-inch round spring form pan with parchment paper. Then lightly grease the rounded sides with your choice of butter, avocado oil, or coconut oil. Coconut oil is neutral in flavor and will never add additional flavor to your cooked or baked goods. Be sure to cut off any excess parchment paper.

Topping for Spiced Apple Cream Cheese Coffee Cake

For the topping:
2 tbsp. unsalted butter
3 whole cloves
1 ¼ lbs. tart apples, such as Granny Smith, cored, peeled and chopped into 1/3-inch cubes
2 tbsp. sugar
½ tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg

First  peel, core and chop apples into 1/3-inch cubes. Mix together apples, sugar, cinnamon and nutmeg in a medium bowl. Make sure apples are well coated with the sugar mix. Heat butter in a large non-stick frying pan (even better if you have a ceramic coated pan) over medium heat until the foam subsides. Add whole cloves so they infuse the butter and then add the apple mixture.

butter infused with clove. Cooking coated apples in infused butter.

Toss apples about until they just begin to soften, but not mushy, about 3-5 minutes. Transfer apples back to the bowl, discard cloves and set aside to cool completely while you prepare the rest of the cake.

Cheese cake batter for Spiced Apple Cream Cheese Coffee Cake

For the cheesecake:
1 8 oz. cream cheese, at room temperature
¼ cup granulated sugar
½ tsp. pure vanilla extract
¼ tsp. ground cinnamon
1/8 tsp. each freshly grated nutmeg and ground clove
1 large egg yolk
1 tsp. flour

In a medium bowl and a hand mixer, beat cream cheese until smooth and creamy. Add sugar and vanilla extract and beat on medium speed until smooth and the sugar is mostly dissolved, about 40 seconds. Beat in the cinnamon, nutmeg and clove until combined. Add egg yolk and flour and beat just until incorporated and batter is smooth. Set this aside while you make the cake batter.

Here is what you will need:

For the cake:
1 ¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground cardamom
¼ tsp. salt
6 tbsp. unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tsp. pure vanilla extract
1 large egg
½ cup evaporated milk

In a small bowl, sift together flour, baking powder, baking soda, cinnamon, cardamom and salt. In another medium bowl, beat butter with both sugars until pale and fluffy, about 3 minutes. Beat in vanilla until combined. Add egg and beat until well incorporated and batter is fluffy, about 30 seconds. Add one-third of the flour mixture and beat on low speed until mostly combined. Beat in half of the evaporated milk until blended. Repeat this step by adding half the remaining flour mixture followed by the last of the milk, beating no more than 15 seconds between additions. After the last bit of milk has been added, beat on medium speed for 3-5 seconds to just make sure the batter is smooth. Fold in the last of the flour mixture by hand using a rubber spatula until evenly combined.

Scrape batter into prepared pan and spread it out evenly. Spread cream cheese mixture over the cake batter. Gently spoon cooled apples over the batter in an even layer.

prepared Apple Spice Cake to cook

Bake cake until the cake wobbles ever so slightly in the middle, 45-50 minutes. Transfer pan to wire rack and let cool completely. Plate and serve.

Spiced Apple Cream Cheese Coffee Cake

Spiced Apple Cream Cheese Coffee Cake

For the cake:
1 ¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground cardamom
¼ tsp. salt
6 tbsp. unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tsp. pure vanilla extract
1 large egg
½ cup evaporated milk

For the cheesecake:
1 8 oz. cream cheese, at room temperature
¼ cup granulated sugar
½ tsp. pure vanilla extract
¼ tsp. ground cinnamon
1/8 tsp. each freshly grated nutmeg and ground clove
1 large egg yolk
1 tsp. flour

For the topping:
2 tbsp. unsalted butter
3 whole cloves
1 ¼ lbs. tart apples, such as Granny Smith, cored, peeled and chopped into 1/3-inch cubes
2 tbsp. sugar
½ tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg

Preheat the oven to 325°F.

Lightly grease an 8-inch round spring form pan with butter and line the bottom with a round of parchment paper.

To make the topping, fold together apples, sugar, cinnamon and nutmeg in a medium bowl. Heat butter in a large non-stick frying pan over medium heat until the foam subsides. Add whole cloves so they infuse the butter and then add the apple mixture. Toss until they just begin to soften, but not until they’re mushy, about 3-5 minutes. Transfer apples back to the bowl, discard cloves and set aside to cool completely while you prepare the rest of the cake.

To make the cheesecake batter, beat cream cheese in a medium bowl until smooth and creamy. Add sugar and vanilla extract and beat on medium speed until smooth and the sugar is mostly dissolved, about 40 seconds. Beat in the cinnamon, nutmeg and clove until combined. Add egg yolk and flour and beat just until incorporated and batter is smooth. Set this aside while you make the cake batter.

In a small bowl, sift together flour, baking powder, baking soda, cinnamon, cardamom and salt. In another medium bowl, beat butter with both sugars until pale and fluffy, about 3 minutes. Beat in vanilla until combined. Add egg and beat until well incorporated and batter is fluffy, about 30 seconds. Add one-third of the flour mixture and beat on low speed until mostly combined. Beat in half of the evaporated milk until blended. Repeat this step by adding half the remaining flour mixture followed by the last of the milk, beating no more than 15 seconds between additions. After the last bit of milk has been added, beat on medium speed for 3-5 seconds to just make sure the batter is smooth. Fold in the last of the flour mixture by hand using a rubber spatula until evenly combined.

Scrape batter into prepared pan and spread it out evenly. Spread cream cheese mixture over the cake batter. Gently spoon cooled apples over the batter in an even layer. Put cake into oven and bake until the cake wobbles ever so slightly in the middle, 45-50 minutes. Transfer pan to wire rack and let cool completely.

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