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Tuesday, August 24, 2010

Apple Cinnamon Cake

1 3/4 cup sugar
1/2 cup stick margarine
1 teaspoon vanilla extract
6 ounces block-style fat-free cream cheese, softened
2 large eggs
1-1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoons salt
2 teaspoons ground cinnamon  
3 cup chopped peeled rome apples  

Preheat oven to 350 degrees. Beat 1-1/2 cup 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 cup sugar and cinnamon. Combine 2 tablespoon cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan* coated with cooking spray, and sprinkle with remaining cinnamon mixture. Bake at 350 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 with a serrated knife.

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