World Famous Recipes

Cinnamon Apple Cake
The cream cheese in the batter gives the cake a lot of moisture. Because it’s so tender, use a serrated knife for cutting.

1-3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 tsp. vanilla extract
3/4 cup (two 3 oz. pkg.) Neufchatel fat-free cream cheese, softened
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 apple (about 2 large)
Cooking spray

Preheat oven to 350° F.

Beat 1-1/2 cups 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 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter.

Pour batter into an 8-inch spring form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350° F., 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 using a serrated knife.

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.

Yield: 12 servings.