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.