Cinnamon Apple Cake
From Bristol Farms Real Food magazine.
1¾ cups sugar, divided
8-oz pkg cream cheese, softened
½ cup unsalted butter, softened
1 tsp vanilla extract
2 large eggs
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
2 tsp ground cinnamon
2 large Granny Smith apples, peeled and chopped
½ cup pecans, chopped
Preheat oven to 350°F. Using an electric mixer, beat 1½ cups of the sugar with the cream cheese, butter, and vanilla extract at medium speed until well blended, about 4 minutes. Add eggs, one at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to sugar mixture, beating at low speed until blended.
Stir together remaining 1/4 cup sugar and cinnamon in a small bowl. Toss 2 tablespoons with chopped apple in a separate bowl. Stir apples and pecans into batter. Spoon batter into a lightly greased 9-inch springform pan. Sprinkle with remaining sugar mixture.
Bake until the cake begins to pull away from the sides of the pan, about 1 hour and 10 minutes. Cool on a wire rack at least 30 minutes before serving.
Makes 8 — 12 servings
Per serving: 432 calories; 23g total fat; 11g saturated fat; 91mg cholesterol; 218mg sodium; 54g total carbohydrates; 6g protein;
Allergy Warning: Contains milk and eggs and wheat and other nuts