Cinnamon Apple Cake

Let me start by saying that fruity desserts don't excite me as much as something chocolate, caramel, or otherwise decadent.  And apple cake?  Ehh, I've had it.  But this?  This cake was amazing.  I'm making it for a second time in less than a month.  It could work for a brunch - it's a little like coffee cake - or it's great with a cup of after dinner coffee.

When I made it and poured it into the pan, I told my husband to come taste the leftover batter in the bowl - it was seriously delicious batter and the cake didn't disappoint.  I made it a day ahead, covered it, and served it the next night and it was moist and perfect.


Cinnamon Apple Cake (serves 10)
Original recipe and great photos here

• 1 3/4 cups sugar, divided
• 1 stick (8 tablespoons) butter, softened
• 1 teaspoon vanilla extract
• 6 ounces cream cheese, softened (about 3/4 cup)
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups chopped peeled Fuji apples (about 2 large)
• Cooking spray
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• Preheat oven to 350 degrees.  Combine 1/4 cup sugar and cinnamon.  Take 2 Tablespoons of that mixture, and put it in a bowl with the apples.  Stir and let it set while you do the rest.
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•  eat 1.5 cups sugar, butter, vanilla, and cream cheese at medium speed until well-blended (about 4 minutes).  Add eggs, one 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.  Stir apple mixture into the batter.
• 
  
• Pour batter into a 9 inch springform pan that has been coated with cooking spray (or buttered).  Sprinkle the top with the remaining cinnamon mixture.
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• Bake for 55-60 minutes or until the cake pulls away from the sides of the pan.  Cool completely on a wire rack.  Cut with a serrated knife.