Cinnamon Apple Cake
1 3/4 cups sugar, divided
1/2 stick margarine, softened
1 teaspoon vanilla extract
6 oz. block-style fat-free 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 Empire apple
1. Pre-heat oven to 350 degrees
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 a 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 degrees 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.
Note: You can also make this cake in a 9 inch square cake pan or 9 inch springform pan, just reduce the cooking time by 5 minutes.
Cooking Light October 1997