Recipe - Cinnamon-Apple Cake

1 Three fourths cup Sugar, divided
One half cup Stick margarine, softened
1 teaspoon Vanilla extract
6 ounce Blockstyle fatfree cream
Cheese, softened (Three fourths cup)
2 lg Eggs
1 One half cup Allpurpose flour
1 One half teaspoon Baking powder
One fourth teaspoon Salt
2 teaspoon Ground cinnamon
3 cup Peeled, chopped Rome apples*
(about 2 large)
Cooking spray

* Golden Delicious apples also work well

Preheat oven to 350F.

Beat 1 One half cup sugar, margarine, vanilla and cream cheese at medium speed of
a mixer until wellblended (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 One fourth cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture
and apple in a bowl, and stir apple mixture into batter. Pour batter into
a 8inch springform pan coated with cooking spray, and sprinkle remaining
cinnamon mixture on top.

Bake at 350F for 1 hour and 15 minutes or until the cake pulls away from
the sides of the pan (and is golden brown). Cool the cake completely on a
wire rack, and cut using a serrated knife.

Note: You can also make this cake in a 9inch square cake pan or a 9inch
sprinform pan; just reduce the cooking time by 5 minutes.

Calories: 281, Fat: 8.7g (28%), Pro: 4.8 g, Chol: 39mg, Sod: 234 mg

Reprinted from Cooking Light Magazine, October 1997.
Posted to MMRecipes Digest V4 #257 by Julie Bertholf
jewel1@ix.netcom.com on Sep 29, 1997