You don’t have to be a baker to make this cake! It’s super-easy and absolutely delicious.
Only 8 Weight Watchers PointsPlus values per slice.
Your family will be chomping at the bit to try it, after inhaling the wonderful aroma while it bakes.
The cream cheese in the batter—even though fat free—gives the cake its moist, luscious texture, and cuts the calories and fat.
Delicious for dessert, as a coffee cake, or even for breakfast.
I love that you can make it the day before and it will still be moist and delicious.
I went with Trader Joe’s 0% Frozen Vanilla Greek Fat Free Yogurt. Slightly tart, but deliciously smooth and creamy. (If you’re a Pinkberry fan, you’ll love it.)
If you’re going to all that trouble to bake a low-calorie cake, it seems a little silly to add full fat ice cream to the plate! Don’t you think?
Only 100 calories and zero grams of fat for a 1/2 cup serving.
Compare to 160 calories and 16 grams of fat in TJ’s Super Premium French Vanilla Ice Cream.
If you don’t have an 8-inch springform pan, you can use an 8 1/2 or 9-inch springform, but reduce the baking time to 50 – 60 minutes.
It’s really worth it to invest in good baking equipment because you will see a huge difference in your baked goods.
Always buy an extra apple or two just in case!
The original recipe calls for Rome apples, but I’m partial to Fuji for their flavor and texture. From reading reviews online, it seems as if almost any apples will work.
Fat free or low fat cream cheese work just as well, but make sure to use the one in a block, not in a tub.
I usually use Fat Free Philadelphia, but this time I used Trader Joe’s Low Fat Cream Cheese and it was delish.
Half the fat of regular cream cheese
What is Softened Butter (and Cream Cheese)?
Softened butter (65 – 67 degrees) should easily bend without breaking, and should give slightly when pressed.
Let refrigerated butter sit at room temperature for about 30 minutes. For faster softening, cut it into slices.
It shouldn’t be melting at all, or it won’t retain the air incorporated during creaming.
Tips for Success
Don’t overmix the batter; when you see the last traces of flour disappearing it’s time to stop mixing!
Gently stir in the cinnamon-apple mixture with a silicone spatula.
Mix in the apples just until incorporated evenly.
Mmm… yummy batter!
Smooth out the top with your spatula.
Cinnamon-sugar on top and it’s ready to go in the oven!
How to Unmold the cake
Run a thin knife or small offset spatula around the edges to separate the cake from the pan.
Open the latch. Carefully lift off the top part of the pan.
Carefully remove the bottom of the pan from the cake.
Re-invert the cake onto another wire rack, lightly sprayed with vegetable cooking spray.
Use a large pancake spatula or cake lifter to transfer the cake to a serving plate; lift up the cake gently with one hand while you slip the spatula under with the other hand.
A dome will keep the cake fresh. Cut with a serrated knife. Cover the cut sides with plastic wrap to keep it moist and fresh.
Refrigerate the leftovers? (If there are any!)
You don’t have to if its being used within 24-48 hours. If not, refrigerate it because the excess moisture from the apples & cream cheese sets up an environment for mold. If you don’t refrigerate it, keep it in a dark, cool spot. If it’s terribly warm/humid outside definitely refrigerate it though.
Next up I’ll be making it into cupcakes. I’ll let you know how it goes!
- Cake Tester, I just recently purchased one of these and I love it! It’s deep enough that it goes all the way into a cake.
- Oven Thermometer, an absolute must for baking!
- Small offset spatula, to unmold the cake.
- Large pancake spatula, for transferring the cake
Low Fat Cinnamon Apple Cake
- 1 ½ cups sugar plus 1/4 cup for cinnamon-sugar
- ½ cup butter salted, softened (see notes below)
- 6 ounces block-style fat-free or low fat cream cheese softened (about 3/4 cup)
- 1 teaspoon vanilla extract recommended: Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 2 large eggs at room temperature
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon table salt
- 2 teaspoons ground cinnamon
- 2 - 3 large Fuji apples washed and dried (to yield 3 cups of chopped apples)
- vegetable cooking spray I use Trader Joe's Canola Oil Spray
- vanilla ice cream or frozen yogurt for serving optional
- Set oven rack to the middle, and preheat oven to 350 degrees F.
- In a small bowl, mix 1/4 cup of sugar with 2 teaspoons of cinnamon. Set aside.
- In a medium bowl, combine flour, baking powder, and salt with a whisk. Set aside. (You can measure out the flour and salt the day before, and then add baking powder and whisk together just before using.)
- Spray an 8-inch springform pan with cooking spray.
- Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla, at medium speed of a stand mixer, fitted with the paddle attachment, (or hand mixer) until well blended, about 4 minutes. Scrape the sides and bottom of the bowl with a silicone spatula.
- Meanwhile, prepare the apples: Peel and chop the apples into 1/2-inch cubes, to make 3 cups. (See notes for an easier way to core and chop apples). Mix the apples with 3 tablespoons of the cinnamon-sugar mixture.
- With the mixer on medium speed, add eggs, one at a time, to the batter, (crack into a separate bowl first to make sure you don't get shells), beating well after each addition. Scrape the sides and bottom of the bowl again.
- With the mixer on low speed, pour in the flour mixture, and mix just until blended.
- Gently stir the apples into the batter with your spatula until evenly distributed through the batter.
- Pour the batter into the prepared pan, and smooth out the top with your spatula; sprinkle with remaining cinnamon-sugar.
- Bake for 55 minutes to 1 hour and 10 minutes, or until a wooden toothpick or cake-tester inserted near the center comes out clean, and the cake pulls away slightly from the sides of the pan. (If you're using an 8 1/2 or 9-inch pan reduce the total baking time to about 50 minutes.)
- Rotate the pan after 45 - 50 minutes (or less if using a larger pan); if browning too fast, cover loosely with foil.
- Put the springform pan on a wire rack; cool completely before unmolding.
- Unmold the cake: Run a thin knife or small offset spatula around the edges to separate the cake from the pan. Open the latch. Lift off the top part of the pan.
- Set a wire rack on top of the cake and flip the cake over, onto the wire rack. Carefully remove the bottom of the pan from the cake. Re-invert the cake onto another wire rack, lightly sprayed with vegetable cooking spray. Use a large spatula to transfer the cake to a serving plate. (A dome will keep the cake fresh.)
Cut using a serrated knife, dipping in a cup of hot water and wiping on a paper towel between slices.
Serve with a scoop of vanilla ice-cream or frozen yogurt! Adapted from Cooking Light Magazine, October 1997