Thanksgiving week is here! Are you still undecided on what to serve for dessert? We are big fans of the traditional pumpkin pie while others are fans of apple pie or pecan pie. But what do you do choose if you don’t like any of the traditional choices? This terrific cinnamon apple cake might be the perfect solution!
It is a moist cake since it has both butter and cream cheese in it, plus yummy apples. We love to use Granny Smith apples whenever apples are needed in a recipe, however any type of baking apple will do. If you like Rome or Honeycrisp, use those instead. We have been making cinnamon apple cake for years and have yet to tire of it.
This may be an unconventional tip, but this cake is even more delicious if you eat it cold. Sure it’s good fresh baked and at room temperature, but straight out of the fridge, this cake tastes divine! We feel that if you want to maximize the tastiness of this cake, eat it cold. So if you desire a non-traditional dessert, give this cake a try this week! Now, let’s bake!
Combine the flour, baking powder and salt in a medium mixing bowl.
Peel, core and thinly slice three Granny Smith apples and place in a medium mixing bowl.
Mix 1/4 cup granulated sugar and 2 teaspoons cinnamon. Reserve 2 tablespoons of this mixture for later. Pour the remaining cinnamon sugar over the sliced apples.
Stir to coat all of the slices.
In a large bowl cream together 1 1/2 cups granulated sugar, butter, cream cheese and vanilla. Mix until thoroughly combined.
Add in eggs, one at a time, mixing well after each addition.
Add the dry mixture.
Stir in apples, taking care to make sure batter gets between every slice.
Pour into greased 9 inch springform pan.
Top with reserved cinnamon sugar.
Bake at 350°F for 60-65 minutes until toothpick comes out clean.
Let cool in pan for 15 minutes then release outer ring to let cake cool completely. Refrigerate leftovers.
Serve warm cake with ice cream. Or enjoy a slice straight from the fridge. Delicious!