You should try these browned butter apple bars. Both the crust and the crumble topping are made from the same dough.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 45 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 8-inch cake |
Ingredients
- cooking spray
- 1 ½ cups white sugar
- ½ cup butter
- 1 teaspoon vanilla extract
- 6 ounces cream cheese, softened
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ cup white sugar
- 2 large baking apples, peeled and chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray.
- Beat 1 1/2 cups of sugar with butter, vanilla extract, and cream cheese in a bowl until soft and creamy; beat in eggs one at a time, beating well after each addition. Whisk together flour, baking powder, and salt in a separate bowl.
- In a separate small bowl, stir together cinnamon with 1/4 cup of sugar. Stir 2 tablespoons of cinnamon-sugar mixture into flour mixture; reserve the rest of cinnamon-sugar mixture.
- Stir flour mixture into butter mixture to make a smooth batter, and mix in apples. Pour batter into the prepared pan. Sprinkle the top of batter with reserved cinnamon-sugar mixture.
- Bake in the preheated oven until cake pulls away slightly from the edges of the pan, about 1 hour and 15 minutes. Cool cake completely on a wire rack before removing the pan and slicing cake.
Nutrition Facts
| Calories | 480 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 327 mg |
| Sugars | 50 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
My family and I loved this delicious cake! I made it exactly as stated. I only had a 10” pan to bake it in. The cake came out flatter than the shown picture. Very yummy I added whipped cream on the slices. I’ve made this several times and it always comes delicious.
Very good recipe. We enjoyed it. However, my gut told me to cook apples 1st with some of the measured sugar & cinnamon for an even tastier and moister cake! I will try and let you know.
Been making this for 1000 years! Legit. Found the recipe in cooking light magazine maybe 25 years ago and we make 3 to 6 from thanksgiving on. That version used nonfat cream cheese and margarine if you can imagine. We converted to full fat pretty soon there after. Either way works. I like slicing the apples thinly but have also left in cubes. Again either work. Use a serrated knife or risk pulling apples out. We also stir in a little coarse sugar for the reserved topping. Gives a great crunch. Lastly as instructions state. Stir or fold in flour. Over mixing will give the cake a depression in the center. Bonus. Honey Crisps work well with this cake! Mazel tov!
Absolutely love this recipe! I am dairy-free so I used country crock avocado oil sticks in place of butter and tofutti cream cheese in place of the regular cream cheese and it worked great! Highly recommended!
This was AMAZING!!!! I made it with King Arthur Gluten Free Measure for Measure flour and it came out PERFECT. I was extra generous with the cinnamon (yum) and was pleased that the amount was perfect for the topping. We ALL loved it!!!
Fabulous! Made in a 9″ springform pan and cut the baking time by 7 min.
Delicious!
I love this dense, moist, flavorful apple cake. It is almost a cheesecake. I have made it twice and plan to make it again, soon!
Would have given 5 stars but it was too sweet 1st time I made. This time around I used between 3/4 cups sugar
I made no changes. Made it exactly as is and my husband and guests loved it! Will definitely make it again.
Made this to celebrate our first Hanukka. The whole family and extended family LOVED it! All the kids, including the adults wanted seconds! So glad I tried out this recipe. A keeper for sure!
I. Love. This. Cake! The only change I made was the pan I used. I don’t own a spring form pan, but an 8×8 pan was perfect, didn’t even adjust the cooking time. Thank you for a delicious apple cake! It’s even yummy with morning coffee!
This was great. I made it as written, but I only baked it for 50 min. I put a circle of parchment paper in the bottom of the springform pan (and buttered it) so I could slip it onto a cake stand, and that worked well.
Like the other reviewers i had to take one star away due to excessive sweetness. However, this is a very moist and delicious cake. I used my jumbo muffin pan in lieu of a cake pan (too lazy to look for it), and made sure that I kept I eye on the baking time and adjusted accordingly. Very nice way of using up my apples!
Soon as i started reading the recipe i remember it being it made in my family for ages, except at the time there’ wasn’t cream cheese, it used to be done with ricotta cheese…so i did it like my aunts and gramma did, with 3 apples instead of 2…it came out wonderful!!!!!!!!! house smelling of cinnamom and sugar, great emomeries to a great cake !!!!!!!!
I did not have a springform pan, so I used a glass flat pan (Pyrex). Good, but missing something. Next time, I’ll double the cinnamon-sugar mixture and mix some in throughout the cake and on top. Might also add nuts. Still, glad to have the recipe and glad I found it since I had cream cheese to use up. Thanks.
OMG, OMG, OMG!!!! Love this cake. Easy to make and so delish that we are thinking we’ll be eating it for breakfast, lunch and dinner – daily! I did cut the sugar a bit and in my oven, 50 minutes was just perfect. Recently had to dispose of my ancient springform pan, so I used a parchment paper-lined cake pan. Mmmmmmmmmm.
My husband love it!
Yummmmmy!! So tasty and moist. I gave my neighbor some and she said it was “to die for”. I want to make it again soon but too scared I will devour it in one day!!
5 12 stars!
I followed this recipe exactly and though it was good it wasn’t as moist as I would have thought it wld be. I’m still searching for the perfect, moist apple cake. I might make it again but probably not.