From Cooking Light, January 2000
Ingredients
- 1 ¾ cups sugar, divided
- ¾ cup (6-oz) block-style fat-free cream cheese, softened
- ½ cup butter or stick margarine, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups chopped peeled Rome apples (about 2 large)
- Cooking spray
Instructions
- Preheat oven to 350 degrees.
- Beat 1 ½ cups sugar, cream cheese, butter, and vanilla at medium speed with 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 in a bowl. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine ¼ cup of 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 for 1 hour and 15 minutes or until cake pulls away from the sides of the pan. Cool cake completely on a wire rack, and cut using a serrated knife.
Nutrition Information
Makes 12 servings
Calories: 281; Total Fat: 8.7g (Saturated Fat: 1.8g); Cholesterol: 39mg; Sodium: 234mg; Total Carbohydrate: 46.3g; Dietary Fiber: 1.2g; Protein: 4.8g
Notes
- 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.