Cinnamon Apple Cake

Aug 14th

I just realized that I have almost 400 recipes on here. That’s a lot. This is my family’s favorite cake and my “I don’t need to search any longer” apple cake. I posted it very early in homebeccanomic’s life and as I ate a quarter of the cake in the past 24 hours, realized it deserved to be cleaned up and reposted.

You might think I’m pushing fall, suggesting you bake apples and all. The thing is, football starts tomorrow for my coach of a husband, and the my town’s grower’s market showcased the first apples of the season this past weekend. I believe that gives me license; I’m sorry if you feel pushed.

This cake is so forgiving that when I made it last month and forgot the eggs, it was not only edible but delicious! It’s such an old recipe that Cooking Light listed margarine as the fat – as if! Butter, baby. Butter withstanding it still clocks in at just over 200 calories per slice. The texture manages to be both light and moist, and the craggy, crunchy cinnamon topping makes you forget the word streusel. A healthier concept of the standard apple cake, that’s for sure, but you won’t think so while you partake. Serve for brunch with cinnamon/honey Greek yogurt, or for dessert with a big fat scoop of vanilla.

I’ve bolded two directions for you – these are areas I messed up in the past. The sugar is DIVIDED, meaning it’s used at two different places. The cinnamon sugar mixture is also divided, with two tbsp. getting mixed with the apples and rest going on top. If you make a mistake – plow on. You won’ be sorry!

Apple Cake

Adapted from Cooking Light

Serves 10

1 3/4 c. sugar, divided

1/2 c. butter, softened

1 tsp. vanilla

6 oz. lowfat cream cheese

2 eggs

1 1/2 c. flour

1 1/2 tsp. baking powder

1/4 tsp. salt

2 tsp. cinnamon

3 c. peeled, cored, and chopped apples (any baking apple) about 2 large

1. Preheat oven to 350 degrees.

2. Beat 1 1/2 c. of the sugar (this is NOT all of the sugar) along with the butter, the vanilla, and the cream cheese with an electric mixer on medium speed for about four minutes.

3. Add eggs, 1 at at time.

4. Combine flour, baking powder, and salt in a small bowl. Add mixture to butter/sugar mixture and beat on low speed until just combined.

5. Combine your remaining sugar (1/4 c.) with the cinnamon in a small bowl. Measure out 2 tbsp. of this mixture and toss it with the apple chunks.

6. Coat 8 or 9 in. springform pan with nonstick cooking spray.

What is a springform pan? It is traditionally used for cheesecake but I see it fairly often in non-layer cake recipes. They aren’t expensive and if you foresee cheesecake making in your future (which you should, it’s crazy easy to make), then pick one up! There is a latch that is closed when the batter is poured in, and later your release the latch to free your cake!

7. Stir apples into batter, and pour batter into prepared pan. Top with the rest of the cinnamon sugar.

8. Bake 1 hour and check for “doneness” with a toothpick inserted in the center of the cake. Toothpick should come out mostly clean, maybe a few crumbs.

9. Cool completely.




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