In June, I wrote about a delicious Raspberry Almond Cream Cheese Coffee Cake that my friend Haley introduced to me one Sunday morning at church. When I tasted it at the snack table at church, I hunted down the creator of this great goody. A similar incident happened recently with this Apple Coffee Cake. (What is it about coffee cake??)
It looked so delicious and moist, so I cut off part of a slice to taste. And then quickly went back for another little piece, and another. I found out that my friend Hannah had made it. I asked her for the recipe and she promptly shared it with me. She said the recipe was originally from Cooking Light magazine and that she had made a few changes to it.
I was looking for a good occasion to make it, because I knew that if I made it just for my household, I would eat far too much of it. So, I waited, and then made it for Christmas morning to share with more people. It was enjoyed by all…I think especially by the guys.
It is a comforting cake.It has a block of cream cheese in it, so it has a nice creamy texture. It is chock-full of cinnamon, sugar and apples.
1 3/4 cups sugar, (divided- reserving 1/4 cup)1 stick butter, softened
1 tsp. vanilla extract
1 (8 oz.) block reduced fat cream cheese, softened
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
3 cups chopped peeled apples
powdered sugar for dusting
Preheat oven to 350°.
Beat 1 1/2 cups sugar, butter, 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 of the cinnamon/sugar mixture and apple in a bowl.
Stir apple mixture into batter. (I reserved about 1/4 cup of cinnamon sugar coated apples to put on top- for an added texture and to show a peek at what's inside.)
Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture (and top with a little pile of apples, if you choose to reserve them).
Bake at 350° for 1 hour or until the cake pulls away from the sides of the pan and a toothpick comes out clean.
Sprinkle with powdered sugar.
Cool the cake completely on a wire rack, and cut using a serrated knife.
[If you are in a similar predicament and you feel it would be too tacky to take a cake with slices already eaten, you can always cut the cake and nicely arrange slices on a plate, and no one will ever know that you snuck a piece or two!]