Cinnamon Apple Cake

The cream cheese in the batter gives the cake lots of moisture, because it's so tender, use a serrated knife for cutting. Recipe Source: Health You can also use Fuji apples instead of Rome.

• Ready In: 1 hr 35 mins
• Serves: 12

Ingredients

• 1 3⁄4 cups sugar, divided
• 1⁄2 cup  stick margarine, softened
• 1  teaspoon vanilla extract
• 6  ounces low-fat cream cheese, softened (about 3/4 cup)
• 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 apples (about 2 large)
•  cooking spray

Directions

1. Preheat oven to 350°.
2. Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
3. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and 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° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
5. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.