Apple Cream Cheese Coffee Cake

–CAKE–
2 1/2 c Flour
1/4 ts Salt
3/4 c Sugar
3/4 c Sour cream
1/2 ts Baking powder
1 Egg
1/2 ts Baking soda
1 ts Vanilla

FILLING
1 pk (8 oz.) cream cheese
1 tb Lemon juice
1 Egg
1 ts Vanilla

FILLING
1 c Sliced apples
1/4 c Sugar
1/2 c Raisins
1 tb Cinnamon
1 tb Lemon juice

TOPPING
1 c Reserved crumbs
1/2 c Chopped nuts

-MAPLE GLAZE-
3/4 c Confectioner’s sugar
1 ts Margerine
1 tb Warm water
1 ts Maple extract

This is the Apple Cream Cheese Coffee Cake recipe that I promised to repost
for you. I won the Grand Prize for this in November in the Vermont Apple
Bake-Off. Hope you like it. In a large bowl, combine flour and sugar; cut
in butter using a pastry blender until mixture resembles coarse crumbs.
Remove 1 cup for topping. To the remaining crumb mixture, add baking
powder, soda, salt, sour cream, egg and vanilla; blend well. Spread batter
over the bottom and 2″ up the side of a greased and floured 9″ springform
pan (batter should be 1/4″ thick on sides). For filling #1, in a small
bowl, combine cream cheese, sugar, lemon juice and egg; blend well and pour
over the batter in the pan. To make apple filling, mix all apple
ingredients together and carefully spoon over the cream cheese filling. In
a small bowl, combine reserved crumb mixture with the nuts and sprinkle
over the top. Bake at 350 degrees for 55-60 minutes or until cream cheese
filling is set and crust is a deep golden brown. Cool 15 minutes then
remove sides of pan. Cool completely and then drizzle with maple glaze if
desired. For maple glaze, mix all ingredients together.