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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Traditionally served at Hanukkah, the cake gets its wonderfully moist texture from a mixture of butter and cream cheese. Ingredients:
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 |
Directions:
1. Preparation
2. Preheat oven to 350°.
3. 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.
4. 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.
5. 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.
6. 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.
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