Apple Topped Cream Cheese Coffee Cake

4 cups apples, peeled and sliced
2 tablespoons fresh lemon juice
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon almond extract ( I used vanilla)
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk or 1/4 cup half-and-half cream
1/2 cup sugar
1 teaspoon cinnamon
2 tablespoons flour


Set the oven to 350°F.
Grease a 13 x 9-inch baking pan.
Dip apple slices in lemon juice to coat; set aside.
In a medium bowl, combine the butter and cream cheese; add in the sugar, and beat on medium speed until light and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Beat in the almond extract.
In a bowl; sift/mix together the flour, baking powder, baking soda and salt.
Add the flour mixture to the creamed mixture, alternately with the milk, beginning and ending with the flour mixture; mix well after each addition.
Pour the batter into prepared baking pan.
Combine the 1/2 cup sugar, 2 Tbsp flour and the cinnamon in a small bowl.
Toss the apple slices in the flour/cinnamon mixture, tossing lightly to coat well.
Arrange the apple slices evenly on top of the batter in the pan.
Bake for 50-60 minutes.

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