Ingredients

3/4 cup white sugar (divided)

1/2 cup brown sugar

1/2 cup butter (softened), plus butter for pan

1 tsp vanilla extract

3/4 cup cream cheese (softened)

2 large eggs

1 1/2 cup all-purpose flour (can use spelt, whole wheat or combination)

1 1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

6 cups chopped apples (Braeburn or Rome Beauty are best) - about 5 large apples

Juice and zest of 1/2 lemon

Preparation

  1. Preheat oven to 350 degrees
  2. Cream butter with 1/2 cup white and 1/2 cup brown sugar on medium speed. Add cream cheese and mix until smooth. Add vanilla extract and eggs, beat well.
  3. In separate bowl, combine flour, baking powder and salt. Add to butter mixture at slow speed, one spoonful at a time until just combined.
  4. In a small bowl, combine 1/4 cup white sugar with 2 tsp of cinnamon and 1/2 tsp nutmeg. Sprinkle 2 tbs of this mixture over apples along with lemon juice and zest. Toss gently, then add apple mixture to batter. Stir to combine.
  5. Pour batter into a buttered spring form pan. Top with remaining cinnamon sugar mixture.
  6. Bake at 350 for about an hour or until the cake pulls away from the sides. Cool completely. Serve with creme fraiche.