Skip to content

Apple Cake

December 13, 2011

Years ago, in the mid ’90s sometime, I came across this apple cake recipe in my all time favorite magazine Cooking Light. I believe it was a special holiday version focusing on recipes for Hanukkah. For whatever reason this cake called to me and I had to make it. I remembering having to find out where I could buy a spring form pan (I believe it was Michael’s) and then being so excited about making something new for Thanksgiving that we could all try. I still think it’s funny that it was so hard for me to find a spring form pan since now-a-days you can easily get them online or at the grocery store. Back then, it was only specialty shops. The best thing about this cake is how incredibly moist it is. I just love it – let me know if you try it out and if everyone you know loved it too!


1 3/4 cups sugar, divided

1/2 cup stick butter, softened

1 teaspoon vanilla extract

6 ounces block-style low-free 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 Granny Smith apple (about 2 large)


Preheat oven to 350°.

Beat 1 1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (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 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

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


You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes

If you want full or fat-free cream cheese you can use that too

Don’t worry about the apple type too much.  I’ve used Roma, Gala, and Pink Lady and haven’t noticed any difference in how much I enjoy the cake.

Apple Cake

Apple Cake from the Side

Apple Cake out of the oven

Apple Cake

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: