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1 3/4 c. sugar, divided
1/2 c. stick margarine, softened
1 tsp. vanilla
6 oz. block-style fat-free cream cheese, softened
2 large eggs
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
3 c. chopped peeled Rome apple (about 2 large)
1. Preheat oven to 350 degrees
2. 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 will 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 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 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. Serves 12.
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