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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 12 |
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This recipe is from the Oct. 1997 issue of Cooking Light Magazine. 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.
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