Cinnamon Apple Cake

[Danielle]

I would like to make this cake to take into work this week (Friday is my treat day). I was looking at the recipe last night and noticed it called for fat-free cream cheese. I recall that this cake got rave reviews, but I also remember the post about how people cheat and often substitute low-fat cheese when the recipe calls for fat-free. For those of you who made this cake, did you stick with the fat-free cream cheese or did you use low-fat?

[BeckyM]

I've made it several times, and I always use the FAT FREE cream cheese. It turned out great every time and is definitely a recipe I'll use again and again!

[Vanessa]

I make it often & use the light kind (1/3 less fat cream cheese)plus I also use different varieties of apples

[This message has been edited by Vanessa (edited 10-04-2000).]

[RUSTYSMOM]

I always use fat free in this recipe with great success. You will love the cake!!

[Laura]

I use the low fat only because I really don't like the non-fat. I cut down on the calories by using less sugar however. I think I cut the sugar by a 1/4 cup and found that it was still very sweet.

[mightyh]

I used the fat free and loved it. Didn't need to try it with the reduced fat.

[Danielle]

Here it is! Not sure which issue it is from, but I remember hearing lots of great things about it, so I looked it up in the recipe finder.

Cinnamon-Apple Cake
This cake is usually served at Hanukkah. The cream cheese in the batter gives the cake lots of moisture. Because it's so tender, use a serrated knife for cutting.

13/4 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
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
Cooking spray


Preheat oven to 350`. Beat 11/2 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.
Yield: 12 servings. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan.

CALORIES 281 (28% from fat); FAT 8.7g (sat 1.8g, mono 3.7g, poly 2.6g); PROTEIN 4.8g; CARB 46.3g; FIBER 1.20g; CHOL 39mg; IRON 1.10mg; SODIUM 234mg; CALC 89mg

[buddie]

can someone tell me what issue you got this recipe out of or post it for me. it sounds wonderful! THANKS

[andreajackson]

Just wondering if someone could post this recipe it sounds great!

[andreajackson]

I made this last night and it was great! Super moist and delicious! I am so glad that I decided to make it.

[buddie]

thanks for posting!

[Mandy]

This is one my favorite recipes. I've made it with all kinds of cream cheese. I have never noticed a difference. I usually use non-fat cream cheese, even though I don't like the taste alone-in the recpie it works wonderfully! Not a recipe that requires any cheating. http://www.cookinglight.com/bbs/biggrin.gif (Unless you call eating the entire cake by oneself cheating.)