Originally appearing in an issue
from 1997, this Cinnamon-Apple Cake is one of our most loved recipes and
can be served as
dessert or a breakfast coffee
cake. The cream cheese in the batter gives the cake lots of moisture. We
recommend using mild-tasting
Rome apples.
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1 3/4 cups
sugar, divided
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3/4 cup
(6 ounces) block-style fat-free cream cheese, softened
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1/2 cup
butter or stick margarine, softened
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1 teaspoon
vanilla extract
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2
large eggs
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1 1/2 cups
all-purpose flour
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1 1/2 teaspoons
baking powder
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1/4 teaspoon
salt
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2 teaspoons
ground cinnamon
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3 cups
chopped peeled Rome apple (about 2 large)
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Cooking spray
Preparation
- Preheat oven to 350°.
- Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium
speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a
time, beating well after each addition; set aside.
- Lightly spoon flour into dry measuring cups; level with a knife.
Combine the flour, baking powder, and salt. Add flour mixture to creamed
mixture, and beat at low speed until blended. Combine 1/4 cup sugar and
cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a
bowl; 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 350° for 1 hour and 15 minutes or until cake pulls away from
the sides of pan. Cool 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 baking time by 5 minutes.
