French Apple Cake

This is one of those recipes that I've had bookmarked since I saw it in my October issue of Taste of Home magazine.  How pretty it looks and how yummy it tastes! 

Don't get all freaked out that this looks complicated because it really isn't.  You begin by making a Carmel for the bottom (which becomes the top); place the apples in a pretty shape and then pour on the batter.  Bake it up and flip it over and you're done. :)  Easy!

Add some sugar and water to a heavy bottomed pan and let cook without stirring.  I do recommend moving the pan around in a circular motion to get all the sugar cooking evenly.

Eventually your sugar/water mixture will become a pretty amber color.  It's done now.

Pour the mixture into a 10 inch spring form pan and make sure it's spread around evenly on the bottom.

Arrange the apples in a fan shape.

Pour the batter over the apples and smooth out so it is touching the sides of the pan.

Bake at 350 for 35 minutes or until it passes the toothpick test. Cool for 5 minutes. Remove the sides of the spring form pan.

Put a large plate over the top of the pan, then using a potholders, grab the sides of the pan and the plate and quickly flip it over.  The bottom of the pan should now be facing up on the plate.  Then carefully peel off the bottom of the pan revealing the nice apple pattern.

Beautiful!  Now let cool.

Sorry for the bad lighting, I didn't finish this until after it was already dark outside.

Here are the things I love about this cake:

• The cake itself is very moist but not overly sweet, then you bite into the apple and it all comes together in your mouth.
• Carmel-y edges. I'm one of those people who loves the edges of brownies and lasagna so the chewiness of the edges on this dessert really appeal to me.
• I used Red Delicious apples but I think you can use your favorites.
• You can also try this with Pears which I'm dying to try next.
• Doesn't take long to make and is super appealing to the eye - great for parties!

Let me know what you think!

Recipe found in the October issue of "Taste of Home" magazine. By KC Quaretti-Lee from Venice, Florida and also found here.

Ingredients:
1 1/2 cups sugar, divided
4 tsp. water
1/2 lemon, juiced
3 cups sliced apples
3 eggs
1 cup butter, melted
4 oz. Cream Cheese, cubed and softened
1 cup all-purpose flour

Optional Topping: (I didn't use this)
1 cup heavy whipping cream
1 tub (8 oz) Honey Nut Flavor Cream Cheese Spread
1/4 cup confectioners sugar

Use a heavy bottomed small skillet; add 3/4 cup sugar and the water but don't stir.  Cook until amber in color (about 20-25 minutes).  I recommend swirling the pan once just to get all the sugar and water cooking at the same rate.
Stir in the Lemon juice and quickly pour into the spring form pan. Spread the Carmel around so it touches the sides of the pan.
Arrange the apple slices in a fan shape on top of the Carmel mixture.
In a separate bowl, beat the eggs and remaining sugar until smooth.  Add the butter and then the cream cheese and mix until blended. Stir in the flour. 
Pour the flour mixture over the apples and smooth it out so the batter touches the sides of the pan.
Bake at 350 for 35 minutes.  Use a toothpick in the center of the cake to determine when it's done.  The top doesn't really turn a golden brown, it stays light colored.
Run a knife around the edges and release the sides.  Let sit for 5 minutes. Get a large dish and turn upside down over the top of the cake.  Use potholders and grab the plate and the sides of the pan and flip so the bottom becomes the top.  Carefully peel off the bottom of the pan to reveal the apples. 
Let cool before cutting.  Serve warm.

If using the topping - beat the cream until soft peaks form.  In a separate bowl beat the cream cheese and the sugar until well mixed.  Gradually fold in the whipped cream and serve with the warm cake.