Cinnamon-Apple Cake

Photo: Oxmoor House

The cream cheese in the batter give this cake lots of moisture. Because it's so tender, use a serrated knife for cutting.

Yield: 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 28%
  • Fat: 8.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.6g
  • Protein: 4.8g
  • Carbohydrate: 46.3g
  • Fiber: 1.2g
  • Cholesterol: 39mg
  • Iron: 1.1mg
  • Sodium: 234mg
  • Calcium: 89mg

Ingredients

  • 1 3/4 cups sugar, divided
  • 3/4 cup (6 ounces) block-style fat-free cream cheese, softened
  • 1/2 cup butter or stick margarine, softened
  • 1 teaspoon vanilla extract
  • 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 Rome apple (about 2 large)
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; 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° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife.
  5. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.
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