Recipe

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• 1 3/4 cups sugar, divided
• 1/2 cup stick margarine, softened
• 1 tsp vanilla extract
• 6 oz low-fat cream cheese, softened (about 3/4 cup)
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 3 cups chopped peeled rome apples (about 2 large)
• cooking spray

• 1 Preheat oven to 350°.
• 2 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.
• 3 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.
• 4 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.
• 5 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.