Cream Cheese Apple Cake

Cake: 2 c Flour

1/2 ts Baking soda

1 ts Cream of tartar

1/4 ts Salt

1 c Butter

3/4 c Sugar

1 ts Vanilla

2 lg Eggs

Cream cheese filling: 16 oz Cream cheese

2 ts Vanilla

1/3 c Sugar

2 tb Heavy cream

Custard topping: 1 c Heavy cream; less 2 t

2 Eggs

1/2 c Sugar

1 tb Lemon juice

1/2 ts Cinnamon

1/8 ts Nutmeg

Apple topping: 3 lb Apples; 9 medium

1/2 c Pecans; finely chopped

CAKE: Preheat oven to 350. tightly wrap the outside of a 9" springform pan with foil so it covers the bottom and sides of the pan. Butter the inside of the pan. On waxed paper, stir together the flour, soda, cream of tartar and salt. In large bowl cream butter, sugar and vanilla. Beat in eggs, then flour mixture until blended. With wide spatula, spread batter over bottom and sides of pan. Refrigerate. Without washing beater, make cream cheese filling and custard topping. CREAM CHEESE FILLING: Beat all ingredients together. CUSTARD TOPPING: Beat all ingredients together. APPLE TOPPING: Pare and core the apples. Cut into 1/8 to 1/4" slices. Remove pan from refrigerator; spread cream cheese filling over bottom. Arrange apples over filling; pour custard topping over apples. Sprinkle with pecans. Bake on rack below center of oven for 1 hr. Cover top with foil and continue baking 50-60 min. more until custard is set. Place on rack to cool. Remove foil;

loosen sides; remove band. Posted on Prodigy by Bette Leland. -----