Making Apple Cake

A couple weeks ago in "school" Julianne's letter of the week was "A" so in honor of the letter "A" we made Apple Cake. I did this for educational purposes mainly, but I also had some apples that I needed to use up before they went bad, so it worked out perfectly. I looked up pictures of apple desserts and let Julianne pick which one she wanted to make; she chose Apple cake (thankfully we had all of the ingredients). She helped in the making of the cake by doing everything from cutting the apples into small pieces (don't worry, she used a butter knife) to measuring ingredients to licking the bowl clean. The cake was delicious and Julianne still asks me if she can have some apple cake even though we polished it off weeks ago. Here is the recipe if any one is interested in a yummy fall treat:

Apple Cake


* 1 3/4 cups sugar, divided
* 1/2 cup stick margarine, softened
* 1 teaspoon vanilla extract
* 6 ounces block-style fat-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 Rome apple (about 2 large)
* Cooking spray


Preheat oven to 350°.

Beat 1 1/2 cups sugar, margarine, 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.