Cinnamon-Apple Cake
This cake is usually served at Hanukkah. The cream cheese in the batter gives the cake lots of moisture.
| 1-3/4 | cups sugar, divided | 1-1/2 | cups all-purpose flour |
| 1/2 | cup butter, softened | 1-1/2 | teaspoons baking powder |
| 1 | teaspoon vanilla extract | 1/4 | teaspoon salt |
| 6 | ounces fat-free cream cheese, softened | 2 | teaspoons ground cinnamon |
| 2 | large eggs | 3 | cups chopped, peeled apples |
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Preheat oven to 350 degrees. Beat 1-1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apples in a bowl and stir apple mixture into batter. Pour batter into an 8-inch spring-form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture. (You can use a 9-inch square or 9-inch spring-form pan if you reduce the cooking time about 5 minutes.) Bake at 350 degrees for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife. Serves 12.
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