cinnamon apple cake

[karole]

i love this cake!!!!the first time i made it it was perfect. it calls for rome apples which i used. the next 3 times i made it --rome apples were not available- so i used others, it was never the same--it more or less FELL --somewhat. can anyone comment on this?

[tobykitty]

Karole,
I'm not sure why you would be having this problem. I make this cake fairly often and I never use the same type of apple. I usually just use whatever is cheapest, however, I never use a red or golden delicious or a granny smith. I try to stick with Rome, Jonagold, Gala, etc. I did find that I prefer the way the cake cooks in my 9" square pan much better than the way it cooks in my springform pan.

[karole]

tobykitty==thank you for the input..also how did we get to be junior members?

[mlou]

Oh now THAT is a secret!!! Just kidding http://www.cookinglight.com/bbs/smile.gif Welcome and enjoy! You will be a junior member until you post 50 messages, good luck.

[Vanessa]

I have made this cake always with a combination of apples. IT has always come out beautifully. I always use a springform I believe a 9.5 inch one (no cracks nor does it fall) I think long ago I read some had problems with sugar and falling. FRom the first time I just did it in a bigger springpan...(maybe thats the trick?)

[debvc]

I made this cake the other day after our 3yo daughter requested to make something with mommy and she wanted apples.

I baked it in a fancy bundt pan as I don't have a springform. In addition, I used 8oz of cream cheese instead of the 6 as we don't each much cream cheese so I didn't want to waste it.

The 3yo did not like the apple chunks in it but my other two girls LOVED it as did I. I don't think my husband even tried it (what a shame) and he is the major apple eater of the house.

This recipe is definitely a keeper in our house and I will be making it for my folks when they come out for Thanksgiving.

deb

[michelern]

I know I have seen this recipe. Remind me please....what issue is this from. With apples coming into season soon, this sounds like a definite dessert I will make!! YUMMMMMMMMMY!!!

[Pat]

Yes, please remind me also. I can't seem to place which one this is.

[Linda in MO]

I used gala apples and if I remember right, my cake fell a little bit, too. Maybe it has to do with certain types of apples cooking down more than others.

* Exported from MasterCook *

Cinnamon-Apple Cake

Recipe By :cooking light
Serving Size : 12 Preparation Time :0:00
Categories : Cake or Pie , Low-Fat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups sugar -- divided
1/2 cup stick margarine or butter -- 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)
Cooking spray

1. Preheat oven to 350 degrees.

2. 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.

3. 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.

4. Bake at 350 degrees 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; just reduce the cooking time by 5 minutes.

NUTRITIONAL INFORMATION:
CALORIES 281 (28% from fat); FAT 8.7g (sat 1.8g, mono 3.7g, poly 2.6g); PROTEIN 4.8g; CARB 46.3g; FIBER 1.2g; CHOL 39mg; IRON 1.1mg;
SODIUM 234mg; CALC 89mg


NOTES : 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.