Ingredients :
1 3/4 cups sugar, divided
3/4 cup (6 ounces) block-style fat-free cream cheese, softened
1/2 cup butter or stick margarine, softened
1 teaspoon vanilla extract
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 Rome apple (about 2 large)
Cooking spray
Method :
1. Preheat oven to 350°.
2. Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes).
3. Add eggs, 1 at a time, beating well after each addition; set aside.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt.
5. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon.
6. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform
pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
7. Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan.
8. Cool cake completely on a wire rack, and cut using a serrated knife.
Yield: 12 servings.
Nutrition information :
CALORIES 281 (28% from fat);
FAT 8.7g (sat 1.8g, mono 3.7g, poly 2.6g);
PROTEIN 4.8g;
CARB 46.3g;
FIBER 1.2g;
CHOL 39mg;
IRON 1.1mg;
SODIUM 234mg;
CALC 89mg
Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.
Source : Low Fat Good Cooking
