Butter and flour for 10” springform pan
3 cups baking apples, cut into ½-inch dice, divided* (See Notes below)
Juice of half a lemon
½ cup butter, softened (1 stick)
1 8-ounce package cream cheese, softened
1 ½ cups granulated sugar
1 teaspoon vanilla extract
3 whole eggs
1 ¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup pecans, chopped
Preheat oven to 350 degrees F and butter and flour a 10” springform pan with 3” sides.
As you dice the apples, place in a medium bowl and squeeze lemon juice as you go, tossing to coat. Set aside.
In the bowl of a stand mixer with the paddle attachment, beat softened butter and cream cheese until smooth and fluffy then beat in the sugar and vanilla. Scrape and beat again.
With mixer running, add one egg at a time and beat until smooth.
In a separate bowl, whisk flour, baking powder and salt.
With mixer running, slowly add the flour mixture. Scrape the sides and mix to a smooth batter.
Fold in half of the diced apples and pour the batter into the prepared pan.
Pour the remaining apples back onto your cutting board and chop very small (pea size) then place back into the bowl along with the brown sugar, cinnamon and chopped pecans.
Mix to combine then sprinkle over the top of the batter.
Bake for 60-65 minutes or until a toothpick comes out clean when inserted into the center. Ours took exactly 65 minutes.
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Use any type of apple that stays firm when baked. We used a mix of Granny Smith and a Japanese variety called Mutsu.