Rave Reviews

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I found this next recipe on Cooking Light’s website and from the reviews this cake is AMAZING and FAIL PROOF.   I have always steered away from cheesecake recipes because I do not own a springform pan, but it is optional here (and I might just go buy one for this recipe!).  The cake seems like a coffee cake that uses cream cheese to keep it super moist.  I can not wait to bake it this Saturday and hopefully it will make my house smell like Fall.  Enjoy!

 

Cinnamon-Apple Cake

Cooking Light's Cinnamon-Apple Cake

  • 1 3/4 cups sugar, divided
  • 3/4 cup (6 ounces) block-style fat-free cream cheese, softened
  • 1/2 cup butter or stick margarine, softened
  • 1 teaspoon vanilla extract
  • 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

 

Preparation:

Preheat oven to 350°.

 

Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.

 

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; 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 cake pulls away from the sides of pan. Cool 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 baking time by 5 minutes.

 

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