Apple Cinnamon spring-form pan cake. Good for break-fast or just breakfast!
Tonight I made my friend Liz’s apple cinnamon cake in a “spring-form pan” for break-fast or just for breakfast. I was thinking about my blog entry from April 2012 when I thought I was hysterical writing about….”springform pans in 1800’s Europe” and “Do they have 5k’s in Warsaw?”. Back then I thought I was the only one going to read my blog. It amazing that even after the trip, I am still getting followers and my blog has hit over 4,300 hits. Since the trip, I have a visual on the house where my great great grandparents lived. Like me tonight, they prepared special food and deserts for the holy holiday of Yom Kippur. I wonder if we share the same recipes? Did my great great grandmother use a spring-form pan? LOL. Wishing everyone an easy fast.
walkingmylineage 
Julie
September 12, 2013 at 8:59 pm
That cake looks so yummy 🙂
Masha
September 12, 2013 at 9:08 pm
Hi Beth Your cake looks good. Can you share recipe? Might consider baking it tomorrow thanks Masha
Sent from my iPhone
Beth Katz
September 12, 2013 at 9:14 pm
Liz’s Cinnamon-Apple Cake
1 ¾ cup granulated sugar, divided
¾ cup (6 oz) cream cheese, block-style, softened
½ cup softened butter
1 t. vanilla
2 eggs
1 ½ cups flour
1 ½ t. baking powder
¼ t. salt
2 t. ground cinnamon
3 cups chopped, peeled Rome (or other baking) apples (about 2 large)
Cooking Spray
Preheat oven to 350.
Beat 1 ½ c. sugar, cream cheese, butter & vanilla at medium speed of a mixer until well blended and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each.
Measure flour, baking powder and salt into a small bowl. Gradually add to creamed mixture. Beat at low speed until well blended.
Combine ¼ c. sugar and cinnamon in a medium bowl. Stir until incorporated. Add apples and toss so that apples are coated with cinnamon sugar. Add apples to batter.
Pour into an 8-inch springform pan, sprayed with Pam. Sprinkle top with remaining cinnamon-sugar.
Bake at 350 for 1 hour and 15 minutes. Start checking cake for doneness at 1 hour. Cake should pull away from sides of pan.
Cool completely, and use a serrated knife to cut.
Sprinkle with powdered sugar.
Yum…..
thesilverpouch@comcast.net
September 15, 2013 at 8:52 pm
so, Beth, where’s the recipe ? It looks delicious! Best, Libby
Beth Katz
September 15, 2013 at 9:48 pm
Liz’s Cinnamon-Apple Cake
1 ¾ cup granulated sugar, divided
¾ cup (6 oz) cream cheese, block-style, softened
½ cup softened butter
1 t. vanilla
2 eggs
1 ½ cups flour
1 ½ t. baking powder
¼ t. salt
2 t. ground cinnamon
3 cups chopped, peeled Rome (or other baking) apples (about 2 large)
Cooking Spray
Preheat oven to 350.
Beat 1 ½ c. sugar, cream cheese, butter & vanilla at medium speed of a mixer until well blended and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each.
Measure flour, baking powder and salt into a small bowl. Gradually add to creamed mixture. Beat at low speed until well blended.
Combine ¼ c. sugar and cinnamon in a medium bowl. Stir until incorporated. Add apples and toss so that apples are coated with cinnamon sugar. Add apples to batter.
Pour into an 8-inch springform pan, sprayed with Pam. Sprinkle top with remaining cinnamon-sugar.
Bake at 350 for 1 hour and 15 minutes. Start checking cake for doneness at 1 hour. Cake should pull away from sides of pan.
Cool completely, and use a serrated knife to cut.
Sprinkle with powdered sugar.