Click photo to printThis will melt in your mouth. I ♥ to cook with cream cheese. There is just something so rich about the addition of a little somthing extra that sets a recipe aside from the rest. This is one of those recipes. Fall is in the air and our markets are loaded with fresh, healthy, crisp apples. Don't miss the opportunity to make this dessert with apples fresh from the tree!
- 1 3/4 cups sugar, divided
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 6 ounces block 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
Preheat oven to 350°.
Beat 1 1/2 cups sugar, butter, 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.Print this post