This is a delicious recipe for fall’s apple bounty. We love it with tea or coffee, or as dessert, but have also been known to eat a piece for breakfast on occasion!
Cinnamon Apple Cake
Ingredients
1 cup sugar, divided
1/2 cup butter, softened
1 teaspoon vanilla extract
6 ounces block-style 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 apple (about 2 large)
Directions
Preheat oven to 350 degrees.
Beat 3/4 cup sugar, butter, 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 of this cinnamon mixture with the chopped apple in a bowl, then stir apple mixture into batter. Pour batter into an 8-inch springform pan (or a regular cake pan) greased with butter, and sprinkle the top with remaining cinnamon mixture.
Bake at 350 degrees for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. (Note: if using a cake pan, test for doneness after about 1 hour.) Cool the cake completely on a wire rack, and cut using a serrated knife.
Yield: 12 servings
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