Apple cheesecake cake with a hint of brandy will impress your guests for coffee and tea.
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1 (15.25- to 16.5-ounce) package yellow cake mix
1 cup apple cider or apple juice
1/2 cup sour cream
3 ounces cream cheese, softened
3 large Land O Lakes® Eggs
1 tablespoon lemon juice
1 tablespoon brandy
2 medium (1 1/2 cups) apples, peeled, chopped
3/4 cup powdered sugar
1 tablespoon Land O Lakes® Butter, melted
1 teaspoon brandy
1 to 2 tablespoons apple cider or apple juice
*Substitute 1 teaspoon vanilla.
**Substitute 1/2 teaspoon vanilla.
Heat oven to 350°F. Grease and flour 10-cup Bundt® pan; set aside.
Combine all cake ingredients except apples in bowl. Beat at low speed, scraping bowl often, 2 minutes. Beat at medium speed 2 minutes or until well mixed. Stir in apples. Pour batter into prepared pan.
Bake 45-50 minutes or until toothpick inserted near center comes out clean. Cool on rack 15 minutes. Loosen cake edges with knife. Invert onto serving plate; cool completely.
Combine all glaze ingredients except apple cider in bowl. Stir in enough apple cider for desired glazing consistency. Drizzle over cooled cake.
- This cake stays moist and actually develops more apple flavor a day after baking. To store cake for a longer period, wrap unglazed cake in plastic food wrap. Place in freezer container with tight-fitting lid; freeze for up to 2 months. Glaze thawed cake as directed.
- Apple cider is raw apple juice that has not been filtered. It contains small amounts of apple pulp and is brown and cloudy. It is highly perishable and must be refrigerated. Apple juice results when apple cider is filtered to remove solids and is pasteurized. It has a longer shelf life than apple cider.