October ABC Challenge: Spiced Apple Cream Cheese Cake

For the cake:
1 ¼ cups all-purpose flour
1 tsp baking powder 
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp salt
6 tbsp unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tsp pure vanilla extract
1 large egg
½ cup evaporated milk

For the cheesecake:
1 package (250 g) cream cheese, at room temperature
¼ cup granulated sugar
½ tsp pure vanilla extract
¼ tsp ground cinnamon
1/8 tsp each freshly grated nutmeg and ground clove
1 large egg yolk
1 tsp all-purpose flour

For the topping:
2 tbsp unsalted butter
3 whole cloves
1 ¼ lbs tart apples, such as Granny Smith or Northern Spy (about 4 apples), cored, peeled and chopped into 1/3-inch cubes
2 tbsp granulated sugar 
½ tsp ground cinnamon
1/8 tsp freshly grated nutmeg 

Preheat the oven to 325°F. Lightly grease an 8-inch round springform pan with butter and line the bottom with a round of parchment paper.

To make the topping, fold together apples, sugar, cinnamon and nutmeg in a medium bowl. Heat butter in a large non-stick frying pan over medium heat until the foam subsides. Add whole cloves so they infuse the butter and then add the apple mixture. Toss until they just begin to soften, but not until they’re mushy, about 3-5 minutes. Transfer apples back to the bowl, discard cloves and set aside to cool completely while you prepare the rest of the cake.

To make the cheesecake batter, beat cream cheese in a medium bowl until smooth and creamy. Add sugar and vanilla extract and beat on medium speed until smooth and the sugar is mostly dissolved, about 40 seconds. Beat in the cinnamon, nutmeg and clove until combined. Add egg yolk and flour and beat just until incorporated and batter is smooth. Set this aside while you make the cake batter.

In a small bowl, sift together flour, baking powder, baking soda, cinnamon, cardamom and salt. In another medium bowl, beat butter with both sugars until pale and fluffy, about 3 minutes. Beat in vanilla until combined. Add egg and beat until well incorporated and batter is fluffy, about 30 seconds. Add one-third of the flour mixture and beat on low speed until mostly combined. Beat in half of the evaporated milk until blended. Repeat this step by adding half the remaining flour mixture followed by the last of the milk, beating no more than 15 seconds between additions. After the last bit of milk has been added, beat on medium speed for 3-5 seconds to just make sure the batter is smooth. Fold in the last of the flour mixture by hand using a rubber spatula until evenly combined. 

Scrape batter into prepared pan and spread it out evenly. Spoon dollops of cream cheese mixture over the cake batter and use a butter knife or the back end of a spoon to lightly swirl it in to sort of fuse the two batters together. Gently spoon cooled apples over the batter in an even layer and bake until the cake wobbles ever so slightly in the middle, 45-50 minutes. Transfer pan to wire rack and let cool completely.

Conclusion:  Cake was a little too sweet and not an interesting addition.  Better with cheddar.
Left skins on.
Added salt, about 1/2 t ? To batter, prob could use more.
Baked ~15 min longer for 2.
Cloves ground is fine.

Recipe:  Spiced Apple Cream Cheese Coffee Cake via Scientifically Sweet