Well. This recipe has been one of the most highly-rated Cooking Light recipes ever, re-printed in the magazine several times. I've had it clipped for forever, and yesterday I finally got around to making it. Thank goodness, because this is the best thing ever. For standard apple cake recipes, this is absolutely our go-to recipe from now on. Delicious.
Cooking Light, January 2000
The cream cheese in the batter give this cake lots of moisture. Because it's so tender, use a serrated knife for cutting.
1 3/4 cups sugar -- divided
3/4 cup block-style fat-free cream cheese -- (6 ounces) 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)
1. Preheat oven to 350°.
2. 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.
3. 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.
4. Bake at 350° 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.
5. 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.