Low-Fat Cinnamon Apple Cake
Cinnamon and apples are the perfect Fall marriage and they shine in this easy and incredibly delicious low-fat cake!
Servings: 12
Equipment
Ingredients
- 1 ¾ cups granulated sugar divided
- 4 tablespoons (2 ounces) unsalted butter at room temperature
- ¾ cup (6 ounces) fat free cream cheese at room temperature
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon Kosher salt
- 3 cups Pink Lady apples about 2 large, peeled and chopped
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350ºF. Coat an 8-inch springform pan with non-stick baking spray.
- In a medium bowl, combine the flour, baking powder, and salt; set aside.
- In the bowl of a standing mixer or with a handheld mixer, beat 1 ½ cups of the sugar, butter, cream cheese and vanilla at medium speed until well blended (about 4 minutes). Add the eggs, one at a time, beating well after each addition. Add flour mixture to creamed mixture, beating on low speed until blended.
- In a separate small bowl, combine cinnamon remaining ¼ cup sugar. In another medium bowl, combine 2 tablespoons of the cinnamon mixture with the apples. Mix until the apples are well coated with the cinnamon sugar. Stir the apple mixture into the batter. Pour batter into prepared pan and sprinkle with the remaining cinnamon sugar.
- Bake 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. Once cool, cut the cake using a serrated knife. Enjoy!
Nutrition
Calories: 263kcal | Carbohydrates: 47g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 217mg | Potassium: 102mg | Fiber: 1g | Sugar: 33g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
