Post by JJ Judkins on Apr 25, 2010 19:19:41 GMT -6
* Exported from MasterCook *
CINNAMON APPLE CAKE
Recipe By :Cooking Light magazine month ? year 2000 Greg Parent
Serving Size : 1 Preparation Time :0:00
Categories : coffee cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups sugar
3/4 cup (6 oz.) block fat-free cream cheese,
softened
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
3 cups chopped peeled Rome apples (about 2 large)
cooking spray
Preheat oven to 350 degrees. Beat 1 1/2 cups sugar (save 1/4 c.), cream
cheese, butter and vanilla at medium speed until well-blended (about 4
minutes). Add eggs, one at a time, beating well after each addition; set
aside. Lightly spoon flour into dry measuring cups; level with a knife.
Combine the flour, baking powder and salt. Add flour mixture to creamed
mixture and beat at low speed until blended. Combine 1/4 cup sugar and
cinnamon. Combine 2 T of the cinnamon mixture and apple in a bowl; stir
apple mixture into batter. Pour batter into an 8 inch spring form pan coated
with cooking spray and sprinkle with remaining cinnamon mixture. Bake for
one hour and 15 minutes or until cake pulls away from the sides of pan. Cool
cake completely on wire rack and cut using a serrated knife.
12 servings.
Calories 28l (28% from fat); FAT 8.7g (sat 1.8g, mono 3.7g, poly 2.6g);
PROTEIN 4.8g; CARB 46.3g, FIBER 1.2g; CHOL 39mg; IRON 1.1mg; SODIUM
234mg; CALC89mg
MC-formatted by Linda D ldavis@goldrush.com
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
CINNAMON APPLE CAKE
Recipe By :Cooking Light magazine month ? year 2000 Greg Parent
Serving Size : 1 Preparation Time :0:00
Categories : coffee cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups sugar
3/4 cup (6 oz.) block fat-free cream cheese,
softened
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
3 cups chopped peeled Rome apples (about 2 large)
cooking spray
Preheat oven to 350 degrees. Beat 1 1/2 cups sugar (save 1/4 c.), cream
cheese, butter and vanilla at medium speed until well-blended (about 4
minutes). Add eggs, one at a time, beating well after each addition; set
aside. Lightly spoon flour into dry measuring cups; level with a knife.
Combine the flour, baking powder and salt. Add flour mixture to creamed
mixture and beat at low speed until blended. Combine 1/4 cup sugar and
cinnamon. Combine 2 T of the cinnamon mixture and apple in a bowl; stir
apple mixture into batter. Pour batter into an 8 inch spring form pan coated
with cooking spray and sprinkle with remaining cinnamon mixture. Bake for
one hour and 15 minutes or until cake pulls away from the sides of pan. Cool
cake completely on wire rack and cut using a serrated knife.
12 servings.
Calories 28l (28% from fat); FAT 8.7g (sat 1.8g, mono 3.7g, poly 2.6g);
PROTEIN 4.8g; CARB 46.3g, FIBER 1.2g; CHOL 39mg; IRON 1.1mg; SODIUM
234mg; CALC89mg
MC-formatted by Linda D ldavis@goldrush.com
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0