A year later… I’m back!
It’s fall, which means buckets of apples are available, so some friends and I had a baking extravaganza last weekend and baked up an apple pie, an apple cake, two pans of apple crisp, and some apple sauce.
I thought I would share with you the apple cake we made because it was so delicious. It’s a Cooking Light receipe that we found on myrecipes.com (giving credit where it’s due!)
Sorry for the poor quality picture… all I had available was my phone camera!
- 1 3/4 cups sugar, divided
- 1/2 cup stick margarine, softened
- 1 teaspoon vanilla extract
- 6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups chopped peeled Rome apple (about 2 large)
- Cooking spray
- Preheat oven to 350°.
- 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 springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
- Bake at 350° 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 springform pan; just reduce the cooking time by 5 minutes.
Baker note: We used a springform pan, and it worked out just fine. We also substituted some whole wheat flour for the all-purpose flour, and I’m not sure if you could taste a difference since I’ve never tried the cake before, but it worked great!