Cinnamon-Apple Cake

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

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 1 3⁄4 cups granulated sugar, divided
• 3⁄4 cup  block-style fat free cream cheese, softened
• 1⁄3 cup butter or 1⁄3 cup margarine, softened
• 1  teaspoon vanilla
• 2  large eggs
• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 2  teaspoons cinnamon
• 3  cups  chopped peeled rome apples (about 2 large)
•  cooking spray

Directions

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.