Cinnamon-Apple Cake

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.

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 28%
  • Fat: 8.7g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.8g
  • Carbohydrate: 47.3g
  • Fiber: 1.4g
  • Cholesterol: 57mg
  • Iron: 1.1mg
  • Sodium: 252mg
  • Calcium: 73mg

Ingredients

  • 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)
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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