Prep 5 mins
Cook 1 hr 15 mins
This recipe is from the Oct. 1997 issue of Cooking Light Magazine.
- 414.03 ml granulated sugar, divided
- 177.44 ml block-style fat free cream cheese, softened
- 78.07 ml butter or 78.07 ml margarine, softened
- 4.92 ml vanilla
- 2 large eggs
- 354.88 ml all-purpose flour
- 7.39 ml baking powder
- 1.23 ml salt
- 9.85 ml cinnamon
- 709.77 ml chopped peeled rome apples (about 2 large)
- cooking spray
- Preheat oven to 350°F.
- Beat 1 1/2cups sugar, cream cheese, butter and vanilla at medium speed until well-blended (about 4 minutes.).
- Add eggs one at a time, beating well after each addition; set aside.
- Lightly spoon flour into measuring cup, level with a knife.
- Combine flour, baking powder, and salt.
- Add flour mixture to cream cheese mixture; beat at low speed until blended.
- Combine 1/4 cup sugar and cinnamon.
- Combine 2 tbsp of the cinnamon mixture and apple in a large bowl, mix well.
- Stir apples into batter.
- Pour batter into an 8-inch springform pan that has been sprayed with cooking spray.
- Sprinkle remaining cinnamon-sugar mixture over cake batter.
- Bake at 350°F for 1 hour and 15 minutes, or until cake pulls away from sides of pan.
- Cook cake completely on a wire rack and remove from pan.
- To serve, cut cake with a serrated knife.
- Note: If you make this cake in a 9-iinch square pan, reduce baking time by 5 minutes.
Excellent cake. It is so soft and moist. Can't go wrong making this cake. Thanks for posting.
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!
Another one who got this recipe from CL and has made it lots of times with great success. It is really wonderful.