Apple Cinnamon Cake

My friend Jennie is an absolutely wonderful cook.  Every recipe I have that comes from her is sure to be a crowd pleaser.  This Apple Cinnamon Cake is no exception.  Easy, fast, and to put it simply...perfection.  It's homey but can be "dressed up" by adding a pool of custard sauce or a scoop of homemade ice cream.  It is a great addition on a brunch menu.  It keeps well, and is also good the second day. 

I like to eat it just plain...sometimes right out of the pan. 

 Apple Cinnamon Cake

1 ¾ cup of granulated, sugar divided

6 oz. of cream cheese, softened

½ cup of butter

1 tsp. of vanilla extract

2 large eggs

1 ½ cup of all-purpose flour

1 ½ tsp. of baking powder

¼ tsp. of salt

2 tsp. of ground cinnamon

3 cups of peeled, chopped tart apples, any combination

Preheat the oven to 350º F. Spray or butter an 8-inch spring-form pan.  Or use other baking pans...see the *note below.

Beat 1 ½ cups of the granulated sugar, cream cheese, butter, and the vanilla extract at medium speed until well mixed. Add the eggs, one at a time, beating well after each addition; set aside. Lightly spoon the flour into the dry measuring cup. Combine the flour, baking powder, and the salt. Add the flour mixture to the creamed mixture and beat at low speed until blended.

Put the chopped apples into a separate small bowl and set aside. Combine the remaining ¼ cup of sugar with the cinnamon. Measure out 2 Tablespoons of the cinnamon/sugar mixture and sprinkle this over the chopped apples and toss to mix. Lightly fold the apples into the batter.

Pour the batter into the spring-form pan and bake in the center of the oven. Bake for 50-60 minutes or until the cake pulls away from the sides of the pan. Test with a skewer pushed into the center of the cake; no wet batter should be on the skewer when removed. Cool completely on a wire rack and cut using a serrated knife.

*This cake can easily be made in a regular cake pan or even individual ramekins as you can see in the photo below.  Just insert some buttered or sprayed parchment paper in the bottom of your pan or ramekin so that the cake can be easily tipped out.  You can then turn it upright onto serving plates without it sticking to the pans. 

This is linked to Fresh Clean and Pure Fridays, Hearth 'n Soul, and Vegetarian Foodie Fridays.