Cinnamon- Apple Cake

I hate to admit it, but I'm feeling a bit stressed about the over-abundance of wonderful produce this time of year. My head is swimming with dishes to make and treats to bake with all the seasonal goodness. And I want to get it to you before the best stuff is gone.

Apples are here to stay. But Rosh Hashanah, the Jewish New Year and Yom Kippur, the Day of Atonement, are coming up soon. Like this weekend.

So in the interest of timeliness, I really want to share this apple cake now. It's something I've been making for years, either for the Jewish holidays or just because it's so good.

It's rich with cream cheese, but rustic and craggy with apples and cinnamon. Love it for dessert, but I have also been known to have a slice (or two) after breakfast.

It's a lovely alternative to the traditional honey cake at Rosh Hashanah, which I never really liked (it's true, Mom). And it's perfect with the break fast meal after Yom Kippur.

I can also assure you that this cake makes a welcome addition to any fall meal, regardless of your religious beliefs.

Cinnamon-Apple Cake

adapted from Cooking Light

1 3/4 cups sugar, divided

1/2 cup butter, softened

1 tsp. vanilla extract

6 oz. block-style cream cheese, softened (it's ok to use reduced fat or fat-free)

2 large eggs

1 cup all-purpose flour

1/2 cup whole-wheat pastry flour

(if you don't have this, you can use more all-purpose flour)

1 1/2 tsps. baking powder

1/4 tsp. salt

2 tsps. ground cinnamon

3 cups peeled and chopped apple, Rome, Golden Delicious or a variety you like

Preheat oven to 350.

Coat an 8" springform pan with cooking spray or butter generously.

Beat 1 1/2 cups sugar, butter, vanilla and cream cheese in a mixer, at medium speed until well blended. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder and salt in a small bowl. Whisk to mix thoroughly.

Add flour mixture to creamed mixture, beating at low speed until well blended.

Combine 1/4 cup sugar and cinnamon in a small bowl. Add 2 Tbsps. of this mixture to the chopped apples, then stir apple mixture into batter.

Pour better into prepared pan, then sprinkle with remaining cinnamon mixture.

Bake for one hour and 15 minutes, or until cake pulls away from the sides of the pan.

Cool completely on a wire rack .

Note: You can also make this in a 9 x 9 square baking pan. Reduce cooking time by 5 minutes.

PS - A dollop of whipped cream, or a scoop of vanilla ice cream, wouldn't hurt.