1/3 cup (3 ounces) block-style fat-free cream cheese, softened
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup low-fat buttermilk
1 cup chopped peeled Braeburn apple
2 tablespoons brandy (optional)
2 teaspoons powdered sugar
How to Make It
Preheat oven to 350°.
Place the first 4 ingredients in a large bowl, and beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through nutmeg), stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Stir in the apple and brandy, if desired. Spoon mixture into an 8-inch square baking pan coated with cooking spray.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar.
Very nice homey cake that I would not serve at a "special occasion" but is terrific for a regular meal or mid-morning snack. Very moist-in fact, I might cut the oil to 1/8 cup next time. I will definitely add walnuts next time too, and about 1/ tsp. of cardamon, which is a great spice with apples. This took ten minutes more than the recipe called for. We left off the powdered sugar and gave it a dollop of whipped topping.