JEWISH APPLE CAKE

1 & 3/4 cups sugar, divided shopping list [250g] 3/4 stick butter, softened (85g) [128g] 8 ounces reduced or low fat cream cheese, softened (227g) [340g] 2 large eggs [3] 1 & 1/2 cups all-purpose flour (188g) [282g] 1 & 1/2 teaspoons baking powder [2 tsp] 1/4 teaspoon salt 2 teaspoons ground cinnamon 2 large ROME apples [3]

How to make it --------------------------------------------------------------------------------

Preheat oven to 350 degrees Beat 1/2 cup sugar, butter, vanilla and cream cheese @ medium speed for 4 minutes Add eggs, one at a time, beating well after each addition Combine flour, baking powder and salt in a separate bowl and mix Add flour mixture to cream mix beating at a low speed until blended In small bowl, combine 1/4 cups sugar and cinnamon Peel and chop apples and place in a med bowl Add 3 Tablespoons of cinnamon-sugar mix to apples and mix until they are covered completely Stir apples into batter Pour batter into an 8" springform pan coated with cooking spray Sprinkle remaining cinnamon-sugar on top of cake batter Bake for 1 hour and 15 minutes, or until cake pulls away from both sides of the pan and the center is set Cool on wire rack and slice a knife around the edge of the pan where cake pulled away Cut with serrated knife, serve & enjoy!!!! (If using 9" pan reduce cooking time by 5-7 minutes, depending on oven)