I often like to make something that's not only great for our weekend dessert but would also be delicious in the morning. I found this cake on The Sweets Life and it was phenomenal! The apple and cinnamon combination is great but what really makes this cake stand out is how light and moist it is.
I used Cooking Light's photo of this delicious cake because I didn't have enough time to take one ourselves. I baked the cake the night before (Bryant laughed and declared I was the only person baking a cake at 9 pm. Which is probably true.) and then gave it to Bryant to take to work. When he came home, he returned an empty cake pan. Luckily, I had been able to snag a piece (or two) before it disappeared.
Cinnamon Apple Cake
Taken from: The Sweets Life
- 1 3/4 cups sugar, divided
- 1/2 cup (1 stick) margarine, softened
- 1 tsp vanilla extract
- 6 ounces fat-free cream cheese
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 3 cups chopped peeled Rome or Fuji apple (about 2 large)
-In a large mixing bowl, beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese until well-blended. Add eggs one at a time, beating after each addition.
-In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
-In a small bowl, combine 1/4 cup sugar and cinnamon. Mix 2 tbsp of cinnamon sugar mixture in a large bowl with chopped apples, stirring to coat. Pour apple mixture into cake batter and stir to combine.
-Pour batter into a 9-inch springform pan (I used a regular 9-inch round cake pan) coated with cooking spray. Sprinkle with remaining cinnamon mixture.
-Bake at 350F for 1 hour 10 minutes (mine was done within 55 minutes so check then) or until the cake pulls away from the sides of the pan. Cool cake completely on a wire rack before removing and cutting into slices.