Cinnamon-Apple Cake

by Cate on January 23, 2004

Print PDF of recipe here.

From Cooking Light.

The cream cheese in the batter gives the cake lots of moisture. Because it’s so tender, use a serrated knife for cutting.

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) {I always use 3-4 apples}
Cooking spray

Preheat oven to 350. 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.

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.

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.

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.

Yield: 12 servings

Sweetnicks’ Notes: One of our tried-and-true favorites, ever since it first appeared in ’98.

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{ 4 comments… read them below or add one }

Rachel Laudier January 25, 2007 at 2:11 pm

Do you think Splenda would work well in this yummy cake?
Have you tried Splenda before in any of your recipes? I want to save calories somehow!


farmgirl January 25, 2007 at 2:26 pm

If you’ve been making this cake since 1998, how can I possibly resist trying it? Sounds delish, love the idea of the cream cheese, and I have a whole bag of apples hanging around that have obviously been waiting for you to post this recipe. : )


Cate January 25, 2007 at 2:29 pm

Rachel – I’ve never used Splenda, and with the amount of sugar in this one, I’m not sure how well it would work. I pulled up the stats on this recipe – they’re not so bad, no?

CALORIES 281(28% from fat); FAT 8.7g (sat 1.8g,mono 3.7g,poly 2.6g); PROTEIN 4.8g; CHOLESTEROL 39mg; CALCIUM 89mg; SODIUM 234mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 46.3g

Farmgirl – you will LOVE it. So moist, tender and downright delicious.


Lisa March 12, 2009 at 11:04 pm

Yum, this sounds really tasty! Can butter be exchanged for margarine in the recipe, as I’ve not been able to find an acceptable-tasting butter alternative on the market yet.

Lisas last blog post..Small Apartment Leases and Summer Lodges on the New Jersey Shore


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