#6: Recipe of the Week
This week’s recipe is from the most recent issue of Cooking Light. It is a delicious Cinnamon Apple Cake. It was very moist and fluffy, and even my husband enjoyed it (he’s not a big cake person). I followed the recipe as-written, with the exception of the apples. The recipe calls for Rome apples, but I had some leftover Granny Smith’s from another recipe, so I used those instead. Granny Smith’s are always good baking apples, so this still turned out wonderful, and I would use the Granny Smith’s again.
So without further ado, here is the recipe!
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)
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
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