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Apple: Cinnamon-Apple Cake

Source of Recipe

Cooking Light Magazine, October 1997


List of Ingredients

1 3/4 cups sugar divided
1/2 cup stick margarine softened
1 teaspoon vanilla extract
6 ounces fat-free cream cheese softened
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple


Recipe

Preheat oven to 350ºF. Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter.

Pour batter into an 8 inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture. Bake at 350ºF for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.