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

5 5

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

5 5

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!

5 5

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