Side Pannel
Cinnamon-Apple Cake
Cinnamon-Apple Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Desserts
Ingredients List
- 1 3/4 c Sugar, divided
- 1/2 c Stick margarine, softened
- 1 ts Vanilla extract
- 6 oz Block-style fat-free cream
- Cheese, softened (3/4 cup)
- 2 lg Eggs
- 1 1/2 c All-purpose flour
- 1 1/2 ts Baking powder
- 1/4 ts Salt
- 2 ts Ground cinnamon
- 3 c Peeled, chopped Rome apples*
- (about 2 large)
- Cooking spray
Directions
* Golden Delicious apples also work well
Preheat oven to 350F.
Beat 1 1/2 c sugar, margarine, vanilla and cream cheese at medium speed of
a mixer until well-blended (about 4 minutes). Add eggs, 1 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 c sugar and cinnamon. Combine 2 tablespoons cinnamon mixture
and apple in a bowl, and stir apple mixture into batter. Pour batter into
a 8-inch springform pan coated with cooking spray, and sprinkle remaining
cinnamon mixture on top.
Bake at 350F for 1 hour and 15 minutes or until the cake pulls away from
the sides of the pan (and is golden brown). Cool the cake completely on a
wire rack, and cut using a serrated knife.
Note: You can also make this cake in a 9-inch square cake pan or a 9-inch
sprinform pan; just reduce the cooking time by 5 minutes.
Calories: 281, Fat: 8.7g (28%), Pro: 4.8 g, Chol: 39mg, Sod: 234 mg
Preheat oven to 350F.
Beat 1 1/2 c sugar, margarine, vanilla and cream cheese at medium speed of
a mixer until well-blended (about 4 minutes). Add eggs, 1 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 c sugar and cinnamon. Combine 2 tablespoons cinnamon mixture
and apple in a bowl, and stir apple mixture into batter. Pour batter into
a 8-inch springform pan coated with cooking spray, and sprinkle remaining
cinnamon mixture on top.
Bake at 350F for 1 hour and 15 minutes or until the cake pulls away from
the sides of the pan (and is golden brown). Cool the cake completely on a
wire rack, and cut using a serrated knife.
Note: You can also make this cake in a 9-inch square cake pan or a 9-inch
sprinform pan; just reduce the cooking time by 5 minutes.
Calories: 281, Fat: 8.7g (28%), Pro: 4.8 g, Chol: 39mg, Sod: 234 mg
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