Moist Cinnamon-Apple Cake

By Patricia • • 26 Aug 2012


Moist Cinnamon-Apple Cake
12 servings
1 1/2 cups white sugar
1/4 cup brown sugar
1/2 stick unsalted butter at room temperature
1/2 cup fat free cream cheese at room temperature
1 teaspoon pure vanilla extract
2 extra large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 cups apples peeled and chopped
2 teaspoons ground cinnamon
1/2 cup hazelnuts, and handful hazelnuts for garnishing


Preheat oven to 350º.  Coat an 8″ springform pan with baking spray or butter.

In a bowl, combine the flour, baking powder and salt.  Set aside.
In the bowl with a mixer, beat 1 1/2 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 bowl combine cinnamon and the 1/4 cup brown sugar.  In another bowl, combine 2 tablespoons of the cinnamon mixture with the apples.  Mix until the apples are well coated with the cinnamon sugar.  Then stir the apple mixture into the batter and add the 1/2 cup of hazelnuts, mixing within.  Pour batter into prepared pan and sprinkle with the remaining cinnamon sugar and garnish with the handful of hazelnuts as desired.
Bake for approximately 1 hour and 15 minutes or until the cake pulls away from the sides of the pan.  Cool the cake and enjoy! I found it makes for a great coffee cake to have in the morning.


One Response

  1. Pingback: Artisan Mom » Blog Archive » The Ant vs. the Grasshopper

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