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Apple Cream Crumb Cake

1 package (10.75 ounce) frozen pound cake, thawed

1 package (8 ounce) cream cheese, softened

1/3 cup sugar

2/3 cup sour cream

1 egg 1 teaspoon vanilla

3 medium Granny Smith apples

Crumb Topping:

1/2 cup all-purpose flour

1/2 cup walnuts, chopped

1/4 cup packed brown sugar

1/4 cup butter or margarine, melted

Preheat oven to 375° F. Cut pound cake into 16 slices using serrated knife.

Cover bottom of 9 x 13 baking pan with cake slices. In 2 quart bowl combine cream cheese and sugar. Whisk in sour cream, egg and vanilla until well blended using 10" Whisk; spread evenly over cake slices.

Peel, core and slice apples. Cut slices crosswise in half; layer apples evenly over cream cheese mixture. In 1 quart bowl, mix crumb topping ingredients until crumbly; sprinkle evenly over apples.

Bake 35-40 minutes or until apples are tender and crumb topping is golden. Serve warm.

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