Caramel Apple Cake

• 2 cups flour
• 1 Tbsp. CALUMET Baking Powder
• 1 Tbsp. ground cinnamon
• 1 tsp. salt
• 1 cup butter, softened
• 2 cups sugar
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 6 eggs
• 1 Granny Smith apple, chopped
• 15 KRAFT Caramels
• 1/4 cup half-and-half

1. Heat oven to 350 degrees F.
2. Combine first 4 ingredients.
3. Beat butter and sugar in large bowl with mixer until light and fluffy.
4. Add cream cheese and vanilla; mix well.
5. Add eggs, 1 at a time, beating well after each addition.
6. Gradually beat in flour mixture.
7. Stir in apples.
8. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
9. Bake 1 hour or until toothpick inserted near center comes out clean.
10. Cool cake in pan 10 min.
11. Loosen cake from sides of pan with knife.
12. Invert cake onto wire rack; gently remove pan.
13. Cool cake completely.
14. Microwave remaining ingredients in microwaveable bowl on HIGH 2 to 3 min.
15. or until caramels are completely melted and mixture is well blended, stirring every 30 sec.
16. Drizzle over cake.

flour, baking powder, ground cinnamon, salt, butter, sugar, philadelphia cream cheese, vanilla, eggs, apple, caramels

Taken from www.kraftrecipes.com/recipes/caramel-apple-cake-183837.aspx (may not work)