When we first published the recipe for this cake in October 1997, we touted its ultramoist, tender texture (and suggested using a serrated knife to slice it). The original called for 1/2 cup stick margarine, which we swapped for real butter. This makes a drastic difference in the cake's flavor, and the texture is still tops.
1 3/4 cups sugar, divided
3/4 cup (6 ounces) block-style fat-free cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 cups chopped peeled Braeburn apple (about 2 large)
How to Make It
Preheat oven to 350°.
Place 1 1/2 cups sugar, cream cheese, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 4 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, baking powder, and salt, stirring with a whisk. Add flour mixture to cream cheese mixture, beating at low speed until well blended.
Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon. Combine 2 tablespoons cinnamon mixture and chopped apple in a bowl, and stir apple mixture into batter. Pour the batter into an 9-inch springform pan coated with cooking spray. Sprinkle with the remaining cinnamon mixture. Bake at 350° for 1 hour or until cake pulls away from the sides of the pan. Cool cake completely on a wire rack. Cut into 12 wedges, using a serrated knife.