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Cinnamon Apple Cake. Chock full of apples, this cake gets a wonderful richness from cream cheese and a spicy sweetness from a dusting of cinnamon sugar.

Cinnamon Apple Cake

Servings 1 9" cake


  • 1 1/4 cups sugar divided (1 cup for the batter, 1/4 cup for the apples and topping)
  • 1/2 cup (1 stick) salted butter, softened
  • 1 teaspoon pure vanilla extract
  • 6 ounces block style cream cheese softened (I used Neufchatel)
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 4 cups peeled chopped apple, (I used Fuji)
  • Cooking spray


  1. Preheat oven to 350 degrees F. Spray bottom and sides of an 9" springform pan with cooking spray.
  2. Beat 1 cup of the sugar, butter, vanilla and cream cheese at medium speed of a mixer until well blended, about 4 minutes.
  3. Add eggs, one at a time, beating well after each addition.
  4. Combine flour, baking powder and salt.
  5. Add flour mixture to creamed mixture, beating at low speed until blended.
  6. Combine 1/4 cup sugar and cinnamon. Take 2 rounded Tablespoons of the mixture and combine it evenly with the chopped apples.
  7. Fold the apple mixture into the batter and pour into prepared pan.
  8. Sprinkle the remaining cinnamon sugar mixture evenly over top of cake batter.
  9. Bake at 350 degrees F. for 50-60 minutes, or until cake pulls away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs.
  10. Cool the cake completely on a wire rack. Use a serrated knife to cut.

Recipe Notes

*Update: 9-20-17: I've updated the recipe to using a 9" springform pan. You can still use an 8", but my baking times are based on a 9". Always check the cake at the shortest period of time and then add time as necessary until it passes the tooth pick test.

*The original recipe called for an hour and 15 minutes of baking time which was far too long for this cake. I used a 9" spring form pan and mine took about 55 minutes, but watch yours carefully. You can also make this in a regular 9" pan.

*Store cake covered at room temperature. It will stay moist and delicious for a few days.

Cake adapted from Cooking Light Magazine, October 1997