Shelly's Recipe

Cinnamon Apple Cake

Category: Cakes

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

Preheat oven to 350F.

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.

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.

Bake at 350F 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. Makes 12 servings.

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.