1 3/4 cups sugar
3/4 cup (6 oz.) block-style fat-free cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
2 eggs
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
3 cups chopped peeled Rome apples (about 2 large)
cooking spray

Preheat oven to 350 degrees. Beat 1 1/2 cups sugar (save 1/4 c.), cream cheese, butter and vanilla at medium speed until well-blended (about 4 minutes). Add eggs, one 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 T 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 one hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on wire rack and cut using a serrated knife. 12 servings.


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