Total Time
1hr 20mins
Prep 5 mins
Cook 1 hr 15 mins

This recipe is from the Oct. 1997 issue of Cooking Light Magazine.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Beat 1 1/2cups sugar, cream cheese, butter and vanilla at medium speed until well-blended (about 4 minutes.).
  3. Add eggs one at a time, beating well after each addition; set aside.
  4. Lightly spoon flour into measuring cup, level with a knife.
  5. Combine flour, baking powder, and salt.
  6. Add flour mixture to cream cheese mixture; beat at low speed until blended.
  7. Combine 1/4 cup sugar and cinnamon.
  8. Combine 2 tbsp of the cinnamon mixture and apple in a large bowl, mix well.
  9. Stir apples into batter.
  10. Pour batter into an 8-inch springform pan that has been sprayed with cooking spray.
  11. Sprinkle remaining cinnamon-sugar mixture over cake batter.
  12. Bake at 350°F for 1 hour and 15 minutes, or until cake pulls away from sides of pan.
  13. Cook cake completely on a wire rack and remove from pan.
  14. To serve, cut cake with a serrated knife.
  15. Note: If you make this cake in a 9-iinch square pan, reduce baking time by 5 minutes.


Most Helpful

Excellent cake. It is so soft and moist. Can't go wrong making this cake. Thanks for posting.

gwynn July 10, 2008

OMG. What a devine cake. Love love it. Then again... don't know why I am so suprised...Cooking Light always has great recipes! Thanks!

loveleesmile November 18, 2007

Another one who got this recipe from CL and has made it lots of times with great success. It is really wonderful.

Gingernut August 27, 2007

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