May 022013
 

applecinnamon

GRANDMA’S CINNAMON-APPLE CAKE

  • 1 ¾ CUPS SUGAR, DIVIDED
  • ½ CUP STICK MARGARINE, SOFTENEND
  • 1 TEASPOON VANILLA EXTRACT
  • 6 COUNCE BLOCK STYLE FAT FREE CREAM
  • CHEESE, SOFTENED (about ¾ cups)
  • 2 LARGE EGGS
  • 1 ½ CUPS ALL PURPOSE FLOUR
  • 1 ½ TEASPOONS BAKING POWDER
  • ½ TEASPOON SALT
  • 2 TEASPOON GROUND CINNAMON
  • 3 CUPS Rome Apples (about 2 Large)
  • COOKING SPRAY

BEAT 1 ½ CUPS SUGAR, MARGARINE, VANILLA AND CREAM CHEESE AT
MEDIUM SPEED UNTIL WELL BLENDED. 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 CINAMMON. COMBINE 2 TABLESPOONS
CINNAMON MIXTURE AND APPLE IN A BOWL, AND STIR APPLE MIXTURE
INTO BATTER. POUR BATTER INTO AN 8-INCH SPRINGFOARM PAN COATED
WITH COOKING SPRAY, AND SPRINKLE WITH REMAINING CINNAMON
MIXTURE.

BAKE AT 350 DEGREES FOR 1 HOUR AND 15 MINUTES OR UNTL THE CAKE
PULLS AWAY FROM THE SIDES OF THE PAN. COOL THE CAKE COMPLETELY
ON A WIRE RACK, AND CUT USING A SERRATED KNIFE.

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