As my friend said to me yesterday…’ For me, food and weight are associated with quantity…you should eat the things you love in moderation’. That was all I needed to hear to break out the cake pans! Jeeze, I’m so easy.
The good news is that this is a lightened up version. It was adapted from Cooking Light and rated 5 stars by the readers. It can be served as a dessert or breakfast coffee cake and it’s a snap to make!
The cream cheese gives it almost a bread pudding consistency. I used Granny Smiths but you could substitute any tart apple. Make sure and not mince the apples, the chunks give it ‘character’.
You know you have made an all time favorite when your husband emails you first thing after he gets to work to tell you how yummy something was …and I got that email this morning…yay! Husband validation first thing in the morning…it’s gonna be a good day!
1 3/4 cup sugar, divided
1/2 cup stick butter, softened
1 teaspoon vanilla extract
6 ounces block style, low fat, cream cheese, softened
2 large eggs
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 teaspoons ground cinnamon, seperated
3 cups chopped, peeled Granny Smith apples
Preheat oven to 350 degrees. Coat 9 inch square cake pan with cooking spray.
Beat 1 1/2 cups of sugar, butter, vanilla, and cream cheese until well blended. Add eggs, 1 at a time, beating well after each addition.
Add flour, baking powder, 2 teaspoons cinnamon and salt, beat until well combined.
Combine 1/4 cup sugar and cinnamon. Sprinkle 2 tablespoons of the sugar, cinnamon mixture with the apples and toss.
Add apple’s to cake batter.
Pour batter into prepared cake pan. Sprinkle remaining sugar, cinnamon mixture on top.
Bake at 350 for one hour or until the cake puffs up in the middle and the edges pull away from the sides of the pan. Would be great with a scoop of vanilla ice cream!