Jewish Apple Cake

A little late, perhaps, but in honor of this post: L'Shanah Tovah! Not sure what that means? Don't worry - this apple cake is delicious enough to be served year-round by all religions. Don't miss out on this cake for lack of celebrating the Jewish New Year.

This healthier apple cake is delicious for dessert yet close enough to a coffee cake to allow you to reason eating it for breakfast as well. It's rich yet light, sweet with a touch of savory, and satisfying without being overwhelming. Make it for yourself or whip it up for a party. You'll be sure to make some friends when you show up with this delight.

Difficulty: easy
Time: 1 hr 30 min



Apple Cake
Ingredients:
1 3/4 c sugar
1/2 c margarine (softened)
1 tsp vanilla
6 oz fat free cream cheese (softened)
2 eggs
1.5 c flour
1.5 tsp baking powder
1/8 tsp salt
2 tsp cinnamon
3 c chopped apples (I used Gala but you can substitute)

(this recipe is based upon a similar one from Cooking Light)

Get your oven pre-heating to 350 degrees. Grease a springform or other cake pan if you do not have one.

Pour 1.5 c sugar into a bowl. Add the margarine, vanilla, and cream cheese. Blend on medium with a mixer for 4-5 minutes or until the mixture is well-blended and fairly spreadable. Add 1 egg and beat. Add the second egg and beat.

Pour the flour, baking powder, and salt into the bowl with the rest of your batter. Beat on low just until everything is well-blended.

In a separate bowl, combine 1/4 c sugar and the cinnamon. Stir to combine. Take out 2 tbsp of the sugar mixture and toss it with your chopped apples. Pour the apples into the batter and stir until well-combined.

Pour the batter into your greased springform pan. Sprinkle the remaining sugar evenly over the top of the cake.

Bake for 1 hour and 15 minutes. Use a toothpick inserted into the middle to check to see if the cake is done. The sides of the cake should also have pulled slightly from the sides. Let it cool for 15 minutes before serving.