My friend Linda owns Steele's apple Orchard. She also has a book with recipes using apples. They sell Fresh Apple Cakes, Fried Apple Pies, dried apples,and many other items. This yummy recipe reminds me that in a few weeks her apples will be ready to harvest. McIntosh is my favorite to eat raw however I don't cull any good apples. As a child we had apple trees on the farm and I loved the story of Johnny Appleseed. As a child, I thought he must have traveled our farm planting those seed. Good childhood memories sure are a pleasant recall. Hope you enjoy this tasty and colorful dessert.
PREPARE CARAMEL: Heat 3/4 cup granulated sugar and 4 tsp water in black iron frying pan over medium heat; stir. When sugar becomes light brown, add juice from the 1/2 lemon and remove from heat.
Coat the bottom and sides of a Springform pan with the caramel. Press out with wooden spoon not your hands.
Peel, core and thinly slice apples, arrange in an attractive circular pattern, overlapping on the caramel.
In large mixing bowl, beat eggs with remaining 3/4 cup granulated sugar. Add the flour, butter, 4 oz. cream cheese, and continue beating until real creamy.
Pour over apples and caramel, bake 35 minutes. When done, remove from oven and let cool slightly before turning over on to a cake plate.
** While cake is baking beat the honey nut flavored cream cheese until fluffy. Separately, beat whipping cream until fluffy, add the 1/4 cup of powdered sugar. Gently fold the honey nut cream cheese into the whipped cream and chill until real cold, freezing if necessary. Put big spoonfull on top of sliced warm apple cake.