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Monday, January 10, 2011

Cinnamon Apple Cake

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I love when a recipe turns out infinitely more tasty than you ever expected. With cinnamon and apples, I knew this coffee cake would be good...but it blew my expectations out of the water. I had the opportunity to steal a bite of this hot out of the oven and it practically melted in my mouth. However, I let it cool, wrapped it up, and stuck it in the fridge for twenty-four hours. A day later, it was just as good, if not better.

This cake is bursting with moisture from the apples and the cream cheese in the batter gives the cake a velvety texture. This is a wonderful coffee cake to eat alongside of your coffee (& Bailey's ;)), but it's also decadent enough for dessert. Serve it a la mode for a real treat!

One Year Ago: Kale Chips (these make at least a weekly appearance at our house!)

Cinnamon Apple Cake
from Cooking Light
-1 3/4 cups sugar, divided
-1/2 cup (1 stick) margarine, softened
-1 tsp vanilla extract
-6 ounces block-style fat-free cream cheese (I used 1/3 less fat)
-2 large eggs
-1 1/2 cups all-purpose flour
-1 1/2 tsp baking powder
-1/4 tsp salt
-2 tsp ground cinnamon
-3 cups chopped peeled Rome or Fuji apple (about 2 large)

1. Preheat oven to 350F.
2. In a large mixing bowl, beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese until well-blended. Add eggs one at a time, beating after each addition.
3. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
4. In a small bowl, combine 1/4 cup sugar and cinnamon. Mix 2 tbsp of cinnamon sugar mixture in a large bowl with chopped apples, stirring to coat. Pour apple mixture into cake batter and stir to combine.
5. Pour batter into a 9-inch springform pan coated with cooking spray. Sprinkle with remaining cinnamon mixture.
6. Bake at 350F for 1 hour 10 minutes (check after an hour) or until the cake pulls away from the sides of the pan. Cool cake completely on a wire rack before removing and cutting into slices.