RECIPE TITLE "Cinnamon Apple Cake Recipe"
Source: © Cooking Light magazine,
courtesy of Cooking.com
12 servings ---
This cake is usually served at Hanukkah. The cream cheese in the batter makes the cake quite moist. Because it's so tender, use a serrated knife for cutting.
1 3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 teaspoon vanilla extract
6 ounces 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 Rome apple (about 2 large), chopped and peeled
Preheat oven to 350 degrees F.
Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed 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.
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.
Bake at 350 degrees F 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.
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.
Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 281 Fat: 9g Carbohydrates: 46g
Cholesterol: 39mg Sodium: 234mg Protein: 5g
Fiber: 1g % Cal. from Fat: 29% % Cal. from Carbs: 65%
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