Cinnamon Apple Cake
Cooking Light Oct 1997

The cream cheese in the batter gives this cake lots of moisture. Because the cake is so tender, use a serrated knife to cut it.

Ingredients

• 1 3/4 cups sugar divided
• 3/4 cup (6oz) block style, fat free cream cheese, softened
• 1/2 cup butter or stick margarine, softened
• 1 tsp vanilla extract
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 3 cups chopped peeled Rome apple (about 2 large)
• Cooking spray

Directions

1. Preheat oven to 350° F.
2. 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.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt. Add flour mixture to sugar mixture; beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2tbsp of 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.
4. Bake at 350° F for 1 hour and 15 minutes or until cake pulls away from sides of pan. cool cake completely on a wire rack and cut using a serrated knife. 12 servings.