Cinnamon-Apple Cake
By pattie_d
Ingredients
- The cream cheese in the batter give this cake lots of moisture. Because it's so tender, use a serrated knife for cutting.
- 1 3/4 cups sugar, divided
- 3/4 cup (6 ounces) block-style fat-free cream cheese, softened
- 1/2 cup butter or stick margarine, softened
- 1 teaspoon vanilla extract
- 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 (about 2 large)
- Cooking spray
Details
Servings 12
Adapted from find.myrecipes.com
Preparation
Step 1
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.
CALORIES 281 (28% from fat); FAT 8.7g (sat 1.8g,mono 3.7g,poly 2.6g); IRON 1.1mg; CHOLESTEROL 39mg; CALCIUM 89mg; CARBOHYDRATE 46.3g; SODIUM 234mg; PROTEIN 4.8g; FIBER 1.2g
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