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A wonderful idea. Here is my mother-in-law's favorite. It is actually low-fat, but don't let that deter you, it doesn't taste low-fat. It doesn't have a regular cake texture, more like a cross between a cheesecake and a cake. I take this one to work a lot, for morning meetings.
Cinnamon-Apple Cake
1-3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 teaspoon vanilla extract
6 ounces block-style far-free cream cheese, softened (about ¾ cup) (you can also used reduced-fat cream cheese)
2 large eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon (or more – I love cinnamon, so I use more, and I usually use Vietnamese cinnamon, which is stronger than the normal variety)
3 cups peeled, chopped Rome apple (about 2 large)
Vegetable cooking spray
1) Preheat oven to 350.
2) Beat 1-1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of an electric 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 to creamed mixture, beating at low speed until blended.
3) Combine 1/4 cup sugar and cinnamon.
Combine 2 tablespoons cinnamon mixture and apple in a bowl; stir apple mixture into batter.
Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
4) Bake at 350 for 1 hour and 15 minutes or until cake pulls away from sides of pan.
Cool cake completely on a wire rack, and cut, using a serrated knife.
Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.
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