Cinnamon Apple Cake
Eileen Goltz |
- 1¾ cups sugar, divided
- ½ cup stick butter or margarine, softened
- 1 teaspoon vanilla extract
- 6 oz. block-style cream cheese, softened (about ¾ cup)
- 2 large eggs
- 1½ cups flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups chopped peeled Rome or Granny Smith apples (about 2 large)
- Cooking spray
- Preheat oven to 350°F.
- Beat 1-1/2 cups sugar, butter, 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.
- In a small bowl combine 1/4 cup sugar and cinnamon. Place the apples in a bowl and add 2 Tablespoons of the cinnamon mixture to the apple in a bowl. Mix to coat and then stir the apple mixture into the batter.
- Pour the batter into an 8-inch spring form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.**
- Bake for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan.**
- *Note: You can also make this cake in a 9-inch square cake pan or a 9-inch spring form pan; just reduce the cooking time by 5 minutes.
- **Cool the cake completely before trying to cut. It’s best to use a serrated knife and a sawing motion when cutting this cake.