Cinnamon-Apple Cake

  • Linz2001um Posted: 11/04/08
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    This is moist and delicious! Just make sure to really let the cream cheese soften and/or beat really well or else you'll end up with these tiny bits of hard cream cheese.

  • issalyn Posted: 01/15/09
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    easy and delicious

  • CookingCrazy Posted: 04/30/09
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    This coffee cake is fabulous. It is nice and moist and my family enjoyed it. I will make this often. The only problem I had was the top was browning too quickly and I had to turn the oven down to 325 degrees for the last 1/2 hour of baking. Other than that, I followed the recipe to a "T" and cannot believe it is a "light" recipe. I recommend this highly.

  • Patten Posted: 12/08/09
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    made 18 cupcakes - thanks for posting the cooking time (25 mins) - and they were a great hit with my classmates! this one's a keeper!

  • illinicountry00 Posted: 11/17/08
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    Loved, loved, loved this recipe & so did everyone else. I thought I would try a different receipe, which did not call for the cream cheese...well least to say, I will not be making that one again, this one is by far the best!!! I made it exactly as the directions called for, and have made it now 5 times! in a matter of 2 months...helps that we have an apple tree :)

  • shahira Posted: 10/31/10
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    It's my favorite non-chocolate recipe from CL. I make it every fall when the Rome apples are available. Good to know you can sub with Fuji or Gala apples. It's hard not to eat the whole thing yourself! Can be a great breakfast/coffee treat or light dessert. Plan on taking to Thanksgiving dinner this year.

  • lillieofthevaly Posted: 01/11/11
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    It only took me about 30 minutes to prepare and start baking this cake. It was so easy! The cake itself was very moist and tasted wonderful. I brought it to a pot luck and it got rave reviews. I will definitely be making this again!

  • JodieP Posted: 10/18/10
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    What is there left to say...INCREDIBLE! I used Honey Crisp apples an 9" springform pan. Because of the 9" pan it was more spread out and therefore done sooner - only 55 minutes, but my oven is usually 5 minutes fast. I'd check it around 55min - 1 hour. So good. I did decrease the suger by 1/4 cup as others recommended. Not missed. Next time I will try egg beaters and possibly a light butter? We shall see. It's so good as is, but if I can make it lighter without changing the taste, then I can justify making it more often. :)

  • JenniferOkla Posted: 02/01/09
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    This cake was amazing... very moist and you could really taste the apple. I left the apple peel on to save time and it tasted great.

  • Kkay68 Posted: 03/10/10
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    This was one of the best cakes I've ever had! I made it for my Bunco group and they raved, then I had one of the few pieces left for breakfast the next day and it's still amazing. I am going to make it again next week so I can try it when it's still hot from the oven. WOW!!!! I used Fuji apples too and they were wonderful. I also used a 9" springform pan and it was ready in an hour and 5 minutes and it's beautiful. The smell should be bottled!!

  • Marilyn1250 Posted: 11/03/10
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    Does anyone know if this freezes well? Would love to make for the holidays in advance.

  • Annigans Posted: 09/30/09
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    About to make this... question though: has any one made it as cupcakes?

  • Magda1 Posted: 11/29/10
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    will definetly make it again. it's approriate for everyday and or special occation. did not alter any ingredients. this is a delicious cake, moist and easy. will added to my collection.

  • Kathy19 Posted: 03/17/10
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    I can't wait to try this, but does anyone know how to convert it to high altitude?? Maybe add oil, cut down on baking powder? Anyone who has tried it in high altitude-I'd love to hear from you! Thanks!!

  • lynnemu Posted: 12/09/09
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    this cake is delicious. no changes necessary.

  • dmholden Posted: 09/25/10
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    I have loved this cake since the first time I tried the recipe from Cookling Light. Over the years, it has become the most requested dessert I make. Delicious!! I do sometimes change the spices, adding a little nutmeg or allspice.

  • 17zany Posted: 10/12/09
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    hmm i followed the recipe as-is. the only exception i couldn't find fat free cream cheese in 'block form' so i got it in the plastic tub form. seems t he same to me. however i found the cake a little on the mushy/smooshy side i think due to the cream cheese? and less cake-y than i was expecting. however the flavor is awesome. and even the 1/12th cake serving size is a decent size.

  • claire73 Posted: 02/09/09
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    Love this recipe! It is so moist and delicious, plus it makes the house smell wonderful!

  • Marilyn345 Posted: 02/08/09
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    I have been making this apple cake for 10+ years. Everytime I take it somewhere, the people want the recipe!

  • Lucy164 Posted: 04/12/09
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    Truly outstanding. I have exactly followed the recipe twice now, and received great compliments both times. It's an easy recipe, which is perfect for beginners, and it's easy to clean up afterward!

  • JDitzler Posted: 03/29/09
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    This cake is fabulous. It has been a hit in my family ever since my aunt started making it for Thanksgiving about 10 years ago. Easy and delicious, and hard to believe it's low fat. One question: Do you refrigerate leftovers or not? (assuming you have any!)

  • ssuch53 Posted: 11/06/10
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    This is one of my favorite recipes! In the fall/winter, I usually make it as written (sometimes I throw in a handful of Craisins). In the spring/summer, I substitute fresh blueberries for the apples and add freshly grated lemon peel (about 1 tbsp)everything less stays the same. Wonderful recipe.

  • kdodsonskinkis Posted: 04/23/09
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    This is one of the best recipes I have ever used! I cannot say enough good things about it. This cake is easy and moist, delicious even after it was left out overnight. I used a cake pan instead of a springform pan. Use a springform pan... or only fill the cake pan 1/2 way. I have also made muffins with this recipe. They were gone before the chocolate cupcakes! There will be no more apple pies at family gatherings!

  • Jle111955 Posted: 09/13/10
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    I think this is a very good cake. I used yogurt cheese instead of cream cheese and I substituted whole wheat flour for half of the flour required. The smell is incredible and it was wonderful with Braum's light vanilla ice cream!

  • jppt441 Posted: 09/11/10
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    I have made this cake numerous times and it is yummy. It disappears quickly when I make it. Many people have asked for the recipe. I do increase the apples since we like more apples in the cake. In addition, I use 8oz of regular cream cheese. Definitely a keeper.

  • sherwhy Posted: 12/13/09
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    Amazingly easy to make! Very moist. I used Fuji apples. Will add more apples next time. Definitely a holiday staple!

  • Kimimommy Posted: 11/05/10
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    I love this cake! Just made it once, and my husband loved it! I am making again tonight, and am going to increase the apples and try a brown sugar, oatmeal topping.

  • hairballsrus Posted: 10/14/10
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    I love, love, love this cake and have been making it for over ten years. Every Fall, this is the first recipe I reach for. Hooray for Apple Season!

  • annagarzon Posted: 10/11/10
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    not worth the hype! i followed it as written and it was nice and moist and yummy but lacking something really special to make it worth 5 stars.

  • Love4KittenZ Posted: 11/08/09
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    This has been one of my favorite cakes since I first tried it in 1997 when it was published in Cooking Light Magazine. I just tried it as cupcakes and they came out perfectly -- makes 17 or 18 cupcakes (if you don't over fill them as I did) ... For cupcakes reduce cooking time to approx 25 minutes.

  • incremona Posted: 08/28/10
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    This is my favorite Cooking Light recipe. I make it at least once a month in the fall/winter months:)

  • LoriDanyce Posted: 09/26/10
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    I used the whole 8-oz of fat-free cream cheese because I didn't want the remainder to sit in the icebox. I used 3 jonogold apples and ended up with closer to 4c. of apples than 3. Everything else stayed as written, I cooked at 350 for 1 hour 10 minutes in the 8-inch springform pan. It turned out fantastically. This will be my apple cake standard from now on. It was really moist and so flavorful. Next time though I made add some pecans.

  • NatalieRose Posted: 07/08/10
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    This recipe is my second cinnamon apple cake in two days, the texture is moist and delicious, very easy, I would possibly up the apple content. My only dissapointment is that it has a very biscuit like crust, which is possibly from the moderate oven and long cook, I would consider dropping the temp for my oven and maybe keeping a close eye after an hour. Definitely will be a consistent bake in my house, and a proud bring along dessert for outings.

  • Mina000 Posted: 07/06/10
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    I made this into muffins. I halved the recipe to try it out and got 9 muffins. This cake is very moist and tasty and you can really taste the cheese, apples and cinnamon in it. Here are some great pictures on my blog: http://minameenah.blogspot.com/2010/07/awaited-cake-cinnamon-apple-cake.html

  • DiannaLW Posted: 09/11/10
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    I couldn,t wait to try this recipe, with all the great reviews it had. It was OK but not anything great. I have apple cake recipes much better than this one. I was really dissapointed in the fact that you couldn't even tell that there was cream cheese in it.

  • no1fan Posted: 09/28/10
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    Great cake..did not have 6 oz of cream cheese so I used an 1/4 cup sour cream to make up the 6 oz. It was very moist and a winner

  • harleysvillesue Posted: 11/15/10
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    Another thumbs up! Used honey crisps, and low fat cream cheese. Done in about an hour with a 9" springform. Light but moist. Almost tastes a tad like coffee cake.

  • Julzk12 Posted: 02/05/11
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    This was very good. I made a few substitutions and it still turned out great. Instead of apples (I didn't have any on hand), I used 2 cups of blueberries. I also used 1/2 cup Splenda in place of a portion of the sugar. For the flour I used 1/2 whole wheat and 1/2 all purpose. I think I will make a different kind of topping next time with a combination of brown sugar, flour and Brummel and Brown because the sugar/cinnamon topping didn't melt the way I would have liked during baking.

  • TSTET2006 Posted: 12/20/10
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    This is an awesome cake. Moist and delicous!! :) :) :)

  • Oscardog Posted: 01/15/11
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    Very tasty. Baked only one hour in an 8x8 pyrex dish. Served with lowfat caramel ice cream to make it more dessert-like.Like some others I used most of the sugar-cinnamon on the apples and just a bit on the top.I think the cake was even better the next day.

  • CathyPsyD Posted: 02/11/11
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    I made this twice for different groups of people and everyone loved it. My sister asked me to make it again. It works equally well for brunch or dinner. I followed the recipe except for adding a little more cinnamon to the cinnamon-sugar mixture and I used Honey Crisp apples since I could not find Rome apples. It does not taste low fat. It's moist and very tasty.

  • ilovetocook1234 Posted: 02/26/11
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    I loved this recipe! I made it for my mom's 80th birthday, and she loved it!! She doesn't like chocolate. I will continue to make this for family and friends forever and ever!

  • ElPasoHeather Posted: 04/24/11
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    Great and easy!

  • peanut3149 Posted: 08/27/11
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    One of my all-time favorites. I come back to this recipe again and again. Excellent for dessert or breakfast. Just the right balance of sweet, cinnamon and apple.

  • Barbara23 Posted: 09/28/11
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    i used butter and low fat cream cheese... to all of you out there... does the non fat cream cheese make it chalky in any way, or can you truly not tell? may give it a whirl next time!

  • deseptikon Posted: 09/05/11
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    I'm a fan of the cake, so looking for different recipes on the internet and embody them into reality! I look forward to when I will build it. Must accomplish your goal. http://cake-cookies.net/2011/08/apple-cake/

  • cookfromsocal Posted: 08/30/11
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    Made this during our family vacation together. Even the kids liked it. I used Granny Smith apples and didn't change anything. A definite repeat.

  • mypepita75 Posted: 10/11/11
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    Best cake EVER! I don't really even like cake but I LOVE this one! Just made 3 today for my son's teachers. Maybe I should have kept one for myself! Ridiculously moist... I used Macs and Corts because that's what I picked out of the orchard and like. Yummy!

  • Bianca09 Posted: 10/24/11
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    Wow these reviews are no joke this cake is DELICIOUS! So moist and fluffy. I added more apples than what the recipe asked for and it's just so good! I'm definitely going to be making this for Thanksgiving as an alternate treat to apple pie. I served it with just a little vanilla ice cream and everyone ate it up.

  • Danielle92 Posted: 11/17/11
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    I have made at least fifteen of these cakes. They always turn out great and everyone always gives it rave reviews.

  • barb51 Posted: 11/26/11
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    I thought this cake had little flavor. It was ordinary in my opinion. I wish I had not made it for one of my Thanksgivig desserts.

  • taval2 Posted: 11/19/11
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    I followed this exactly and it is tasty. My only complaint is that the sides and bottom browned too much. It left a slightly burnt taste around the edges but the rest was wonderful. Not sure how I would fix that without undercooking the center. I used a 9" springform pan and did decrease the cooking time.

  • BeverlyK Posted: 12/14/11
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    This cake is so easy to make! So many friends and family have asked me for this recipe.

  • jlkilleen1 Posted: 11/02/11
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    I decided to make this a little healthier, as I am in college, and my roommates are very health conscious (and because I wanted them to actually eat some, so I wouldn't have to eat the whole thing). I used half a cup of egg whites in place of the 2 eggs, vegetable oil in place of the butter, nonfat greek yogurt in place of the cream cheese, and unbleached all-purpose flour. I also used 4 medium sized apples, added a dash of nutmeg and replaced half of the white sugar with brown sugar. Our oven is a little wacky, so it only took 55 minutes for our cake to cook all the way through. It's delicious.The roomies and I love this cake!

  • Lena110 Posted: 11/25/11
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    Made this cake today. So easy! Everyone liked it. We had it with some ice cream. It took about 55 mins for it to get ready. Smell is absolutely amaizing.

  • Oregonracer Posted: 01/16/12
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    You have to make this cake! I use real butter instead of margarine and it cooks up a little faster. I add a little extra apple too! Your taste buds will thank you for it!

  • Mikala Posted: 02/11/12
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    Delish! Definitely a keeper and definitely a crowd pleaser.

  • CHR1ST1NA Posted: 12/27/11
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    This cake turns out so moist and amazing! We've had it a couple of times and is always a HUGE hit for holiday parties or brunches!

  • LizL1980 Posted: 01/21/12
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    Easy to make and tasty!

  • rknepper Posted: 02/06/12
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    This cake is wonderful! Very flavorful and moist!

  • smbs29 Posted: 11/17/12
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    This cake is delicious! Try it for the holidays.

  • cbcoelho Posted: 10/16/12
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    I've made this before and it was fantastic. I did use 1/3 less fat cream cheese instead of fat free. I would like to use fat free but I've had issues using it for other baked goods in the past. Has anyone had a problem using fat free with taste or consistency?

  • serenitycook Posted: 06/15/13
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    Well, I'm about 3 years late, but Kathy19 if you're still reading, I tweaked this successfully for altitude (Boulder, CO) as follows: Subtract 1 tablespoon sugar, add 1 tablespoon flour, subtract 1/8 teaspoon baking powder, after all blended together but before adding the apples, add 2 teaspoons of water and blend well. Pour into an 8 inch spring form. Heat oven to 375 and bake for 20 minutes. Reduce to 350 and bake for another 55 - 65 minutes (check after 35 as I need to cover mine to be sure the top doesn't burn). Remove once cake has clearly shrunk from sides of pan & hope it doesn't fall! Mine hasn't yet with these tweaks but I still get anxious every time. Wonderful recipe.

  • charliesangel Posted: 10/16/13
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    This was SO delicious. It will be my new go-to recipe! I used full fat cream cheese because that's what I had on hand and baked it in a 9-inch round cake pan (took 5 minutes of the cooking time as stated). It was perfect. Tastes like a delicious moist coffee cake.

  • MariannePeck Posted: 04/11/12
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    This cake is delicious. I made it for Easter brunch and everyone raved about it and wanted the recipe. I did not put all the cinnamon sugar on top and it was plenty sweet. I would use even less the next time.

  • Cabel0515 Posted: 11/12/12
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    This is a wonderful cake! Was wary of the fat free cream cheese as I'm not a big fan, but it turned out perfectly. I found the cooking time to be less than the recipe called for also.

  • ennazus22 Posted: 12/20/12
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    I love this cake! It's very tasty and moist... I made a few alternations... I subbed the cream cheese for vegan (dairy free) cream cheese and instead of butter I used coconut oil. Everything tasted wonderful! Next time I am going to try it will almond flour, to make it gluten free!!

  • Cindyhn Posted: 07/03/12
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    Love this cake!!! if your thinking about making this, just do it!!! I have made it a few times and it comes out perfect every time! Taking it to a 4th of July party, didn't want to attempt apple pie :) Serving it with some vanilla ice cream, YUM!!! Just be sure to keep an eye on this cake while cooking. I have a HOT gas oven, used a 9 inch non stick springform and it was done in 55 minutes. I should have baked it at 325 because of the dark pan.

  • Aarohi Posted: 12/31/12
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    This cake turned out so good! the cream cheese really helps make the cake moist ad deliciously full. LOVE it absolutely. It took me lesser baking time though....my cake was done in 20mins.

  • amydRD Posted: 11/24/12
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    This is awesome! I have been making it since "97 as well. I use Earth Balance instead of stick margarine and have used non-fat or 1/3 less fat cream cheese (both are great) I do not peel my apples completely. Moist and delicious.

  • Whimsey7 Posted: 12/06/12
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    I have made this many times and it is always a hit!

  • msladygee Posted: 10/17/12
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    Delicious! I also didn't use all the cinnamon sugar the recipe called for and it still came out great. Next time I will use less. I will definitely keep this one on file!

  • melisslenihan Posted: 09/21/12
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    I have been making this recipe since it came out in 1997. You do have to watch the cooking time, I have alway had to cook alittle bit longer but I don't always use the spring form pan. I have used cake pans, baked as muffins and even did a take on this with pancakes!! Huge Hit everytime I make it!!

  • BGlace Posted: 01/05/14
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    I made this cake to bring to a dinner party. Everyone raved about it, and now the kids are arguing about who gets the very last slice! I big hit with all.

  • arlenenix Posted: 03/26/14
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    Wow! I made this tonight and it was awesome. I actually kind of messed the recipe up a little as I put the whole mix of the cinnamon sugar on the apples instead of the two tablespoons (my mistake) and put it into the batter. Once that was done I could not take it out. So, I made an additional smaller batch of the cinnamon sugar to put on top of the batter once I poured it into the spring form pan. I thought it might be too sweet once it was done but it wasn't. It's delicious and a keeper.

  • MaryEliz Posted: 01/19/14
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    Great combo of easy to make with ingredients I usually have on hand and great taste. I rarely give five stars so this is a good rating for me.

  • becky123456 Posted: 12/18/13
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    the batter was super thick and dry. i measured the ingredients exactly. what did i do wrong??

  • contentedgirl Posted: 09/29/13
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    I made this for a get together last night and oh my goodness, it was wonderful! This is the new apple cake recipe I will be using from now on! I couldn't find fat free cream cheese, so just used 1/3 less fat cream cheese, and like another reviewer, used all 8 oz. instead of keeping the 2 left over. My 2 apples were large and made about 4 cups, so I used all of them. I used butter instead of margarine and baked it in a 9 inch springform pan, cutting back 5 minutes of baking time. Everything worked wonderfully and everyone seemed to like it. I'll be making this again soon.

  • daneanp Posted: 09/07/13
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    Pretty easy, made the house smell wonderful, and the family loves it. What could be better than that?

  • Terucchi Posted: 09/19/13
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    I can do it so can you. Easy repeat, highly recommended (see photos).

  • Diane588 Posted: 03/03/14
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    This is an absolutely awesome cake! My family loves it. I make one a week.

  • Promise Posted: 09/25/13
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    This is my first ever German Apple Cake and I love it! It's so moist and rich with cinnamon. The sweetness and the little sourness of the apple blend perfectly. I just have to put 2 cups of flour, 2 teaspoons of baking soda and put ALL the cinnamon mix with the apples instead...other than that, it's superb. Thanks for this recipe, my family, friends and me love it! Sharing it now!

  • jobcoach Posted: 11/05/13
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    I have been making this delicious cake since the recipe was published in 1997. Every time I make it for guests they are amazed it's from Cooking Light since they think it's a high fat, unhealthy cake. I've even had people comment that they thought it was purchased from a bakery! This is one cake that is moist, delicious and looks amazing!

  • Harbinger Posted: 12/09/13
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    I made this once and found it to be very dry. I made it again using butter and regular cream cheese. That was a real winner!

  • agmcarter Posted: 09/05/13
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    I fell asleep last night while this was in the oven. Baked at 350 for almost 2 hours and everyone still loved it. This is one infallible recipe!!

  • GramercyGal Posted: 11/22/13
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    This was very good! Light, moist, and dense with apples. The cinnamon sugar crust is delightful! I will certainly make this again - it's a great way to use up apples about to turn.

  • HDizzle Posted: 08/12/13
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    Everyone at work loved this. They devoured it in a couple hours.

  • 3girlsrule Posted: 11/20/13
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    This has been a no-fail recipe for the past few years. It is so delicious as a dessert or as a breakfast cake. I generally use low-fat cream cheese and I use the whole block (8oz). I use mainly Cortland apples because they are my favorite. Just awesome!

  • donyafs Posted: 10/29/13
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    I made this cake for my household and it was awesome!! I made it for work and everyone loved it. I will now be baking it forever for everything I can. I baked mine in a 9" spring form pan for 50 mins. I also did not cover the top with as much cinnamon sugar as the recipe calls for because its just too much for my taste. I used the same amounts of full fat cream cheese and real butter. I also used granny smith apples because I prefer it. I think any apple like a granny smith, honey crisp or a pink lady works great. It came out perfectly moist and had a nice crust on top. This cake is a definite for any recipe box. I honestly do not understand people who give it anything less than 5 stars. It is easy to make and people love it!

  • Chicagokiter76 Posted: 11/30/13
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    Delicious! Made this twice, once for work and one for Thanksgiving dessert. Everyone who tried it thought it was delicious! It's tasty, light, and quite moist. Best of all, it's easy to make.

  • JudithInBklyn Posted: 12/23/13
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    Followed the reciped exactly except used full fat cream cheese. It was delicious and a huge hit with friends. Would consider using less cinnamon/sugar mixture on top and mix more into the apples.

  • burnelltaylor Posted: 10/22/13
    Worthy of a Special Occasion

    no good

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