Tuesday, October 28, 2008

Cinnamon-Apple Cake

This is an old Cooking Light recipe that I periodically remember. I use more cream cheese than the original calls for and it's great served with a homemade caramel sauce.

Cinnamon-Apple Cake
1 3/4 cups sugar
1/2 cup butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
3 peeled and chopped Rome apples
Vegetable cooking spray
Caramel Sauce

1. Beat sugar and next 2 ingredients until blended and creamy. Mix in vanilla and eggs, 1 at a time, beating until blended after each addition.
2. Combine flour and next 4 ingredients. Gradually add to cream cheese mixture, beating until blended. Stir in apples. Pour batter into a springform pan coated with cooking spray.
3. Bake at 350° for 1 hour or until done. Let cool for 30 minutes in pan; release and remove sides of pan, and cool completely. Serve with Caramel Sauce, if desired.

1 comment:

Robin said...

I made this in a 9 x13 pan, and also added walnuts to the batter. I loved the taste of the cake, the texture was a little too moist. I can't figure out how that could be attributed to the different pan size.
I am going to try it again with the right pan. As soon as I can find it.