Apple and Plum Sponge

• 3 Granny Smith apples, peeled, cored and cut into eighths
• 1/2 cup water
• 1/4 cup caster sugar
• 425g can dark plums, drained and stones removed
• Sponge
• 60g PHILADELPHIA Cream Cheese, softened
• 60g unsalted butter, softened
• 2/3 cup caster sugar, extra
• finely grated rind and juice of 1/2 small orange
• 1 egg, lightly beaten
• 2/3 cup SR flour
• pinch salt

1. Place the apples, water and sugar in a medium-sized saucepan and bring to the boil.
2. Reduce heat and simmer, 6-8 minutes uncovered or until the apples are just tender.
3. Fold through plums and spoon into a 1.5 litre ovenproof dish.
4. Beat the Philly*, butter, caster sugar and orange rind with an electric mixer until pale, thick and creamy.
5. Gradually add the beaten egg and orange juice, beating well after each addition.
6. Sift together the dry ingredients and fold into the mixture.
7. Spoon the cake batter over the fruit.
8. Bake at 180C for 40-50 minutes or until cake is golden brown and cooked through.
9. Serve.

apples, water, caster sugar, dark plums, philadelphia cream cheese, unsalted butter, caster sugar, orange, egg, flour, salt

Taken from www.kraftrecipes.com/recipes/apple-plum-sponge-103855.aspx (may not work)