I seriously just want to bake when the weather gets cold! This cake was a perfect fall dessert for a gathering. You could also serve it for brunch. It was delicious served warm or at room temperature.
Look for our November magazine reviews next Wednesday! I love the Thanksgiving issues – I’ve been browsing them for a couple of weeks as they have trickled in – can’t wait to try the recipes!
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3/4 c. sugar, divided
1 – 8 oz. block-style cream cheese, softened
1/2 c. butter or stick margarine, softened
1 tsp. vanilla extract
2 large eggs
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
3 c. chopped peeled apples
Preheat oven to 350°.
Beat 1/2 c. sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 c. sugar and cinnamon. Combine 2 Tb. of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8 or 9-inch springform pan (you could use a regular cake pan also) coated with cooking spray, and sprinkle with remaining cinnamon mixture.
Bake at 350° for 45 minutes-1 hour or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife.