This recipe first crossed my counter as I was staring down a bushel of quickly softening apples and not enough fridge space to store them. It has returned again and again as an easy favorite that’s just as good for breakfast as it is for dessert. Whip up a batch for visiting guests or to take to that neighborhood potluck. It’s equally good room temperature or warmed and topped with a scoop of ice cream. Any way you slice it, this cake is moist, not-too-sweet deliciousness.
- 1 3/4 cups sugar, divided
- 1/2 cup stick butter, softened
- 1 tsp. vanilla extract
- 6 ounces block-style cream cheese, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. aluminum-free baking powder
- 1/4 tsp. fine sea salt
- 2 tsp. ground cinnamon
- 3 cups peeled, chopped local apples
- Preheat oven to 350°F.
- Beat 1 1/2 cups sugar, butter, vanilla and cream cheese in a stand mixer at medium speed until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each. 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. Mix with apples. Stir apple mixture into batter. Pour batter into an 8-inch, greased springform pan.
- 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.