May 022013
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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