Andrea Meyers - Cinnamon Apple Cake

Cinnamon Apple Cake

Adapted from Cooking Light.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Author Andrea Meyers


  • 1-3/4 cups (306 g) granulated sugar, divided
  • 1 stick (113 g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 6 ounces (170 g) block-style lowfat cream cheese, softened
  • 2 large eggs
  • 1-1/2 cups (180 g) unbleached all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 medium tart apples, peeled and chopped


  • Preheat the oven to 350° F/175° C.
  • In the mixing bowl, beat 1-1/2 cups of the sugar, softened butter, vanilla, and softened cream cheese until well-blended, about 4 minutes. Add the eggs one at a time, beating well after each addition.
  • In the medium bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture, mixing at low speed until blended.
  • Stir the remaining 1/4 cup of sugar with the cinnamon. Toss 2 tablespoons of the mixture with a the chopped apples, then stir the apples in the cake batter. Pour the batter into the prepared springform pan and sprinkle the remaining cinnamon sugar mixture on top.
  • Bake in the preheated oven until the cake is puffy and pulls away from the sides of the pan, about 1 hour and 15 minutes. Cool completely on a wire rack and remove from the pan. Serve with ice cream or whipped cream.


stand mixer with paddle attachment, or hand mixer with large mixing bowl
2 medium bowls
8-inch springform pan, lightly greased