Reviews for Cinnamon-Apple Cake
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
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.
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.
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!
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.
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.
This is my favorite Cooking Light recipe. I make it at least once a month in the fall/winter months:)
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.
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
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!!
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!!
Amazingly easy to make! Very moist. I used Fuji apples. Will add more apples next time. Definitely a holiday staple!
this cake is delicious. no changes necessary.
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!
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.
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.
About to make this... question though: has any one made it as cupcakes?
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.
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!
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!
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!)
Love this recipe! It is so moist and delicious, plus it makes the house smell wonderful!
I have been making this apple cake for 10+ years. Everytime I take it somewhere, the people want the recipe!
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.
easy and delicious
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 :)
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.