Step 1

Heat oven to 350ºF.

Step 2

To prepare the caramel sauce, heat 3/4 cup granulated sugar with 4 tsp. water in a 12-inch nonstick ovenproof skillet. When the sugar becomes light brown, add the juice of 1/2 lemon. Remove from heat.

Step 3

Peel, core and thinly slice the apples, then arrange in an attractive circular overlapping pattern on the caramel.

Step 4

In a large mixing bowl, beat the eggs with remaining 3/4 cup granulated sugar. Add the butter, PHILADELPHIA Cream Cheese (4 oz.) and flour; continue beating until you have a creamy batter.

Step 5

Pour over apples and caramel and bake for 45 minutes. Let cool slightly prior to turning over onto a decorative cake plate.

Step 6

Optional: While cake is baking, beat PHILADELPHIA Honey Nut Flavor Cream Cheese Spread with mixer until fluffy. Separately, beat whipping cream with mixer on high speed until soft peaks form. Beat in 1/4 cup powdered sugar. Gently fold the honey nut cream cheese into the whipped cream and chill well in the freezer, if necessary. Top the warm cake slices with a spoonful of the whipped cream mixture and enjoy!