Mary's Cream Cheese Apple Cake

I hope everyone who was affected by Sandy is doing OK. In some way or another the entire eastern half of the U.S. was affected in some way. My daughter, who lives in one of the zones in NYC that was evacuated, missed the worst of it as she has been down here helping me finish up the packing. Finally, after three cancellations, she has a flight going back tomorrow afternoon. Still no electricity in her home or business, but she heard her water is on, so while things will NOT be pleasant for a while, she felt it imperative to get back and check on everything. I am keeping my fingers crossed for everyone.

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This Cream Cheese Apple Cake from Mary at One Perfect Bite is totally delicious and was the hit of my Garden Club coffee last week. I made and froze a smaller loaf of it, so I can assure you it holds up beautifully to freezing, which is a huge plus. You can also see the cake cut in diagonals in my Apple Fritter post from a couple weeks ago.
Everyone loved this very moist cake, with just the perfect amount of apples. You've got to try it.....the cream cheese makes for such a lovely tender crumb. You'll love it. Easy to make, too. 
Thanks, Mary!

Cream Cheese Apple Cake
From Mary at One Perfect Bite

Ingredients:
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
2-1/2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla
1-1/4 pounds tart apples, peeled and diced (about 3 cups)
Confectioners' sugar, for garnish

Method:
Preheat oven to 350 degrees F. Grease and lightly flour two (9 x 5 x 2-inch) loaf pans.
Sift flour, baking powder, salt and cinnamon together and set aside.

Put butter, cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat ingredients on medium-high speed until mixture is very light in color — almost white — and texture is fluffy, about 6 to 8 minutes. Scrape sides and bottom of the bowl once during the process to insure that butter is evenly incorporated.

Crack eggs into a liquid measure and add vanilla. With mixer on low speed, slowly pour mixture into bowl allowing eggs to fall in one at a time. Scrape bottom and sides of bowl.

Add sifted dry ingredients on low speed; stop mixing as soon as flour is incorporated. Fold apples in by hand using a stiff spatula and scrape batter into prepared pan.

Place pans in the middle of oven and bake 60-75 minutes rotating pans halfway through baking time. When cake is finished, a wooden skewer inserted in the middle should come out clean. Allow cakes to cool 15 minutes before removing from pan. Cool completely and cover with a thick dusting of confectioners' sugar. Yield: 16 servings.