Cinnamon-Apple Cake

When we first published the recipe for this cake in October 1997, we touted its ultramoist, tender texture (and suggested using a serrated knife to slice it). The original called for 1/2 cup stick margarine, which we swapped for real butter. This makes a drastic difference in the cake's flavor, and the texture is still tops.

Yield: 12 servings (serving size: 1 slice)

Ingredients

• 1 3/4  cups  sugar, divided
• 3/4  cup  (6 ounces) block-style fat-free cream cheese, softened
• 1/2  cup  butter, softened
• 1  teaspoon  vanilla extract
• 2  large eggs
• 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
• 1 1/2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 1  teaspoon  ground cinnamon
• 3  cups  chopped peeled Braeburn apple (about 2 large)
• Cooking spray

Preparation

Preheat oven to 350°.

Place 1 1/2 cups sugar, cream cheese, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Add flour mixture to cream cheese mixture, beating at low speed until well blended.

Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon. Combine 2 tablespoons cinnamon mixture and chopped apple in a bowl, and stir apple mixture into batter. Pour the batter into an 9-inch springform pan coated with cooking spray. Sprinkle with the remaining cinnamon mixture. Bake at 350° for 1 hour or until cake pulls away from the sides of the pan. Cool cake completely on a wire rack. Cut into 12 wedges, using a serrated knife.

Nutritional Information

Calories:

282 (28% from fat)

Fat:

8.7g (sat 5.2g,mono 2g,poly 0.4g)

Protein:

4.8g

Carbohydrate:

47.3g

Fiber:

1.4g

Cholesterol:

57mg

Iron:

1.1mg

Sodium:

252mg

Calcium:

73mg