In this crazy heat that has already enveloped Bologna, I thought it wise to bake the cream cheese apple and raisin cake, which luckily cooks in 30/35 minutes, so I willingly endured!

This cake has a truly delightful soft texture and consists of a layer of batter, a layer of apple slices sautéed with brown sugar and raisins, and a third layer, all for a single bake in the oven at 340°F.

It is a kind of poured cake that you can find on my blog, prepared with ricotta and chocolate, which you can find right in this article.

HERE YOU WILL FIND THE RECIPE FOR CREAM CHEESE CAKE WITH APPLE AND RAISINS, and if you want to browse the blog, you will find many delicious breakfast recipes and family snacks!

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° I have opened a channel for recipes open to everyone and free on WhatsApp without notifications and without sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe !
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

Difficulty: Very Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 25 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients RECIPE Cream Cheese Cake with Apple and Raisins

FOR THE 9-INCH PAN: RELEASE AGENT OR BUTTER/OIL AND FLOUR OR WET AND SQUEEZED PARCHMENT PAPER

12 oz oz cream cheese
3/4 cup cup powdered sugar
4 eggs
2 tbsp tbsp brown sugar
3/4 cup cup self-rising flour
1/3 cup cup raisins
1 Golden Delicious apple (I love Golden, but other varieties that don't crumble too much are fine)
1.5 tbsp tbsp butter
to taste powdered sugar

Tools RECIPE Cream Cheese Cake with Apple and Raisins

#ADV

Stand Mixers
Bowls
Spatulas
Baking Tins
Electric Whisks
Skillets

Steps RECIPE Cream Cheese Cake with Apple and Raisins

1) I wash and peel the apple, then remove the core and attached seeds.
2) I cut the apple into thin slices: this time I didn’t use the mandolin and tried slicing it with a knife and… I didn’t peel my fingers, so I’m happy 😉!
3) In a non-stick skillet, I put the butter, brown sugar, apple slices, and raisins, which I didn’t soak in water since they would soften this way, and I left these ingredients on the very low flame for 5/6 minutes, being very careful because the bottom can caramelize and in a flash burn irreparably!!!
4) In a bowl, I beat together the cream cheese with the egg yolks and powdered sugar.
5) I then added a teaspoon of vanilla extract, mixing well with a flexible spatula while also pouring in the sifted self-rising flour.
6) In a clean bowl, I put the egg whites and, using the beaters, whipped them to stiff but soft peaks, then combined them with the previously made mixture.
7) I prepared the pan (release agent or another method) and poured about half of the freshly completed batter, then added the freshly sautéed apples with sugar and raisins, trying to arrange them evenly around the circle (as you can see from the photos I thought I did, but …)
8) Now I pour the remaining part of the batter, covering the apples and helping myself with the flexible spatula (I don’t like calling it Marisa*, excuse me eh).
9) Now I bake the cream cheese apple and raisin cake at 340°F, letting it cook for about 30/35 minutes. Always check it, based on your oven’s characteristics.
10) Once baking is complete, I let it cool, then unmold it, sprinkle with powdered sugar, and… go ahead and taste it!
Enjoy your meal!
Annalisa

RETURN TO THE HOME FOR NEW AND DELICIOUS RECIPES FROM THE BLOG La cucina di ASI

Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM and on the blog’s fan page on Facebook to not miss any recipes or specials and to comment on the various preparations with me!!!

Annalisa says …

1) * MARISA So, generally these flexible spatulas or MARISA that can perfectly collect all the mixture are affectionately or commonly called MARISA. Why are the flexible spatulas called by this woman’s name MARISA? Well, there are several versions of this question …

– According to a first version, the name Marisa would derive from the namesake pastry chef Maryse Monpetit, who lived in the 16th century and worked at the court of Francis I, King of France. Tradition tells that the pastry chef MARISA had prepared delicious biscuits with oats and, not finding the right tool among her utensils to leave not even a gram of mixture in the bowl, invented this flexible spatula that not only made her name MARISA legendary but also brought her to the honors of the court because she was named a baroness!!

– As for the second version, let’s say the official or unofficial one, we need to teleport to the late 1900s, to the noble family of Gascony, the De Buyers. The anecdote concerns the son Léonard who was severely punished for wearing a bowl still full of dough like a helmet, smudging all his clothes! Much, much later, after becoming the heir male owner of a company that manufactured kitchen tools and remembering the mess and severe punishment on that particular occasion, he devised a perfect spatula to clean any type of container from any kind of mixture precisely! This invention brought him success, and he ended up patenting this item under the name of Maryse!

–The third version combines the two previous ones, that is … the pastry chef Maryse Monpetit invented the spatula or scraper, and everything ends like this, awaiting the De Buyer with their company of kitchen accessories and utensils, to start marketing this MARISA on a large scale!