Cinnamon Apple Cake, enough said!

Thankfully, some cooler temperatures have made appearances here recently and Fall is on it's way.  If the cooler weather mercifully comes and stays around for awhile, here's an amazing Cinnamon Apple Cake adapted from Cooking Light, October, 1997.  Have I really been baking this cake for 13 years?  Lord.  Speaking of Him, this cake was featured in an article regarding baking for the Jewish New Year.  I believe Rosh Hashanah begins tomorrow at sundown, so celebrate with your Jewish friends and bake some cake.

I promise you I will bake this for a tailgate within the next month (if not this weekend!) and I'll post a lovely photo then.  Serve this cake warm with a little vanilla bean ice cream and a drizzle of honey.  Or, just eat it anytime at room temperature.  Great breakfast or coffee treat.

Cinnamon Apple Cake
1 1/2 C sugar
1/2 stick unsalted butter, softened
1 generous tsp vanilla
6-ounces light cream cheese (not fat free, yuck)
2 large eggs
1 1/2 C flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/4 C sugar
3 C peeled and chopped Rome/Gala apples (2 large)

Preheat oven to 350 degrees.

Beat 1 1/2 C sugar, butter, vanilla and cream cheese at medium speed until well-blended (4 minutes or so).  Add eggs, one at a time, beating well after each addition.  Whisk together flour, baking powder and salt.  Add flour mixture to creamed mixture, beating at low speed until blended.
Combine 1/4 C sugar and cinnamon.  Use 2 T of this mixture and toss with the chopped apples to coat.  Stir the cinnamon-sugared apples into the batter.  Pour batter and spread evenly in an 8-inch springform pan coated with cooking spray.  Sprinkle remaining cinnamon sugar over batter.
Bake at 350 degrees for 1 hour and 15 minutes until cake pulls away from the sides of the pan.  Cool completely in the pan set on a wire rack.  Release from the pan and cut into wedges with a serrated knife.
note:  if you only have a 9-inch springform pan, reduce the baking time by 5 minutes.


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