Instructions

1. Preheat Oven to 350˚F. Line bottom of un-greased 9" springform pan with a ring of parchment paper.
2. Add 6 eggs to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for 1 minute until foamy. With the mixer on, gradually add sugars and softened cream cheese, beating on high for 8 to 10 minutes or until thick and fluffy ribbons form.
3. In a medium bowl, whisk together 1-1/3 cups flour with 1/2 tsp baking powder. Sift flour mixture into the beaten egg batter in 3 increments, folding with a spatula between each addition. Scrape from the bottom of the bowl, making sure pockets of flour aren't missed. Stop mixing when you no longer see streaks of flour (don't over-mix batter). Quickly fold in vanilla extract, cinnamon, and nutmeg, just until incorporated.
4. Fold in sliced apples, reserving 1 cup for the top. Fold just until combined into the batter then pour batter into prepared springform pan. Spread batter evenly with a spatula (do not tap the pan) and scatter the remaining apple slices evenly over the top. Bake at 350˚F for 50-55 minutes. The top should be golden brown.
5. Remove from oven and rest in pan 15 min. Slide a thin spatula or flat knife around the edges of the pan to loosen then transfer to a cake platter to cool to room temperature.