1 3/4 c Sugar, divided
1/2 c Stick margarine, softened
1 ts Vanilla extract
6 oz Block-style fat-free cream
Cheese, softened (3/4 cup)
2 lg Eggs
1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
2 ts Ground cinnamon
3 c Peeled, chopped Rome apples*
(about 2 large)
Cooking spray
* Golden Delicious apples also work well
Preheat oven to 350F.
Beat 1 1/2 c 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 c sugar and cinnamon. Combine 2 tablespoons cinnamon mixture
and apple in a bowl, and stir apple mixture into batter. Pour batter into
a 8-inch springform pan coated with cooking spray, and sprinkle remaining
cinnamon mixture on top.
Bake at 350F for 1 hour and 15 minutes or until the cake pulls away from
the sides of the pan (and is golden brown). 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
sprinform pan; just reduce the cooking time by 5 minutes.
Calories: 281, Fat: 8.7g (28%), Pro: 4.8 g, Chol: 39mg, Sod: 234 mg
Reprinted from Cooking Light Magazine, October 1997.
Yields
12 Servings