Spiced Apple Cheesecake Coffee Cake

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Ingredients

Apple Topping:
1-¼ lbs. tart apples, peeled, cored, and cut into ⅓-inch cubes
2 tbsp. sugar
½ tsp. ground cinnamon
⅛ tsp. ground nutmeg
¼ tsp. ground cloves
2 tbsp. unsalted butter
Cheesecake:
1 (8 oz.) package cream cheese, at room temperature
¼ c. sugar
½ tsp. vanilla extract
¼ tsp. ground cinnamon
⅛ tsp. ground nutmeg
⅛ tsp. ground cloves
1 large egg yolk
1 tsp. all purpose flour
Cake:
1-¼ c. all purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
6 tbsp. unsalted butter, at room temperature
⅓ c. sugar
⅓ c. packed light brown sugar
1 tsp. vanilla extract
1 large egg
½ c. evaporated milk

Directions

Heat oven to 325°F. Lightly grease an 8×8-inch pan with non stick cooking spray; set aside.
For topping, fold together apples, sugar, cinnamon, nutmeg, and cloves. Heat butter in medium sized saucepan over medium heat until butter browns and has a nutty aroma. Add apple mixture and toss until soften but not mushy (about 3 to 5 minutes). Remove from heat to cool until ready to use.
For cheesecake, beat cream cheese in a medium bowl until smooth and creamy. Add sugar and vanilla extract and beat on medium speed until smooth and sugar is mostly dissolved (about 40 seconds). Beat in cinnamon, nutmeg, and cloves until combined. Add egg yolk and flour and beat just until incorporated and batter is smooth. Set aside until ready to use.
For cake, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium sized bowl. In a large bowl, beat together butter, sugar, and light brown sugar until pale and fluffy (about 3 minutes). Beat in vanilla extract until combined. Add egg and beat until well incorporated and batter is fluffy. Add 1/3 of flour mixture and beat on low speed until mostly combined. Beat in half of evaporated milk until blended. Repeat with remaining flour and evaporated milk and beat for a few seconds until batter is smooth.
Spread cake batter evenly into prepared pan. Spoon dollops of cream cheese mixture over cake batter and use the end of a knife to swirl the cheesecake mixture into the batter. Gently spoon apple mixture over cheesecake layer.
Bake 45 to 50 minutes or until cake only wobbles slightly in the middle. Let cool completely before serving. Dust with powdered sugar, if desired.

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