Just like others, I have recipes that I have made for my family for years. This one, in particular, I have made dozens of times over the past 30 years. It is a classic. I obtained the recipe from a friend of mine from the very first garden club I had ever joined, back in 1979. To say that the recipe is delicious is an understatement. It has always been well received from anyone I have ever served. Two keys to success to this recipe are: using a 9 inch non-stick springform pan, along with slicing the apples quite thin.
Here is how I made this recipe–gather these ingredients for the different steps: 1/2 cup softened butter, 1/4 teaspoon vanilla, 8 ounces light cream cheese/softened, 1 egg, 4 cups very thinly sliced apples, 1/4 cup sliced almonds, 1/3 cup sugar, 1 cup flour, 1/4 cup sugar, 1/2 teaspoon vanilla, 1/2 teaspoon ground cinnamon, and 1/3 cup sugar.
Preheat the oven to very hot–450 degrees. In a stand mixer, cream butter, 1/3 cup sugar and 1/4 teaspoon vanilla. Stir in flour until a soft dough is formed. Press this dough in the bottom and up the sides of a 9 inch springform pan–about 1 inch high on the sides of the pan.
Next, beat the cream cheese and 1/4 cup sugar with an electric mixer. Add egg and vanilla and pour onto the crust in the pan.
Then, combine the apples, cinnamon and remaining sugar in a large bowl. Layer over the cream cheese mixture. Sprinkle the almonds on the top. Bake in the oven for 10 minutes. Then, LOWER the oven temperature to 400 degrees and bake another 20-25 minutes until done. Cool before removing from the pan.
Serve at room temperature or chilled. Makes 6-8 servings. Other options for serving include–add whipped cream, a scoop of vanilla ice cream or even a drizzle of caramel sauce.
angel food garden 