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Grand Central Cream Cheese Apple Cake
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Over the years we have made this cake in a variety of forms for sale in our bakery- 8 inch rounds, small
turbans, large bundt, and currently we are making them as cupcakes with
tangy cream cheese frosting. It is such a versatile and consistent cake that it works beautifully as a
coffee cake for breakfast.
Piper Davis' favorite way to bake this is as a large bundt cake with
powdered sugar sprinkled all over the top. This cake stays moist for several days and is perfect
to make for a special event and nibble on for days after.
Yield= 1 10 inch bundt
1 cup Butter
2 1/2 cup Sugar
3/4 lb Cream Cheese
4 Eggs
1 tsp Vanilla
3 cup Flour
1 1/2 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 1/4 lbs Diced Tart Apples (about 3 cups)
Pre-heat oven to 350 degrees.
Sift Flour, salt, cinnamon and baking powder.
Peel and chop apples in ½ inch chunks.
Cream room temperature butter, cream cheese, and sugar for 8 minutes on medium speed.
Add eggs and vanilla slowly.
On a low speed mix in flour, stop mixing as soon as flour is incorporated.
Fold apples in by hand.
Pour batter into well greased and floured bundt pan.
Bake for 1 hour or until toothpick comes out clean when inserted. Cool 10 minutes and remove from pan.
Top with sifted powdered sugar.
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