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Title: Cinnamon-Apple Cake Categories: Desserts, Cakes, Hanukkah Yield: 12 Servings 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 * 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 Reprinted from Cooking Light Magazine, October 1997. Posted to MM-Recipes Digest V4 #257 by Julie Bertholf |