Quick Apple Cream Cake


  • 4 medium Gala apples
  • 1   lemon
  • 1/4 cup (50 mL) flour
  • 1 1/4 cups (300 mL) packed brown sugar, divided
  • 1 tsp (5 mL) Korintje Cinnamon
  • 1/4 cup (50 mL) butter (1/2 stick)
  • 1 pkg (10.75 oz/ 304 g) frozen pound cake, thawed
  • 1 pkg (8 oz/250 g) cream cheese, softened
  • 1/2 cup (125 mL) sour cream
  • 1 1/2 tbsp (22 mL) cornstarch
  • 1   egg yolk


  1. Core apples using The Corer™. Cut apples in half lengthwise. Slice apples using Simple Slicer on #2 setting. Stack slices and cut in half; place into Classic Batter Bowl.  

  2. Juice lemon using Juicer to measure 2 tbsp (30 mL). Add lemon juice, flour, 1 cup (250 mL) of the brown sugar, cinnamon and butter to batter bowl (do not mix). Microwave, uncovered, on HIGH 3-4 minutes or until butter is melted.  

  3. Remove batter bowl from microwave; mix using Small Mix ‘N Scraper® until combined. Microwave, uncovered, on HIGH 2-3 minutes or until sauce is thickened.  

  4. Meanwhile, cut pound cake into sixteen even slices. In Small Batter Bowl, whisk together cream cheese, sour cream, cornstarch, remaining ¼ cup (50 mL) brown sugar and egg yolk until smooth.  

  5. To assemble cake, arrange eight of the pound cake slices to fit evenly in bottom of Deep Covered Baker. Using Medium Scoop, place six scoops of the cream cheese mixture over pound cake; spread evenly using Small Spreader. Pour half of the apple mixture (being sure to incorporate sauce) over cream cheese layer; spread to cover evenly.  

  6. Repeat layers with remaining pound cake, cream cheese mixture and apple mixture. Microwave, uncovered, on HIGH 4-5 minutes or until mixture is heated through.  

  7. Remove from microwave; let stand 2-3 minutes.  


  • 12  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 90 mg, Sodium 160 mg, Carbohydrate 47 g, Fiber 2 g, Protein 3 g

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