| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Cakes, Hanukkah | 12 | Servings | |
INGREDIENTS
| 1 3/4 | c | Sugar, divided |
| 1/2 | c | Stick margarine, softened |
| 1 | ts | Vanilla extract |
| 6 | oz | Block-style fat-free cream |
| Cheese, softened (3/4 cup) | ||
| 2 | lg | Eggs |
| 1 1/2 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 2 | ts | Ground cinnamon |
| 3 | c | Peeled, chopped Rome apples* |
| (about 2 large) | ||
| Cooking spray |
INSTRUCTIONS
* Golden Delicious apples also work well Preheat oven to 350F. 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 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 c 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 cooking spray, and sprinkle remaining cinnamon mixture on top. Bake at 350F for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan (and is golden brown). 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 sprinform pan; just reduce the cooking time by 5 minutes. Calories: 281, Fat: 8.7g (28%), Pro: 4.8 g, Chol: 39mg, Sod: 234 mg Reprinted from Cooking Light Magazine, October 1997. Posted to MM-Recipes Digest V4 #257 by Julie Bertholf <jewel1@ix.netcom.com> on Sep 29, 1997
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