It's apple time!
This is called a breakfast cake, I guess because it's kind of like a coffee cake, but it's great for dessert, too.
APPLE CINNAMON BREAKFAST CAKE
1 3/4 cups sugar, divided
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons ground cinnamon
3 cups peeled and chopped baking apple (McIntosh or Granny Smith)
Beat 1 1/2 cups sugar and next 3 ingredients at medium speed with an electric mixer 4 minutes or until well blended. Add eggs, one at a time, beating until blended after each addition. Combine flour, baking powder and salt; add to sugar/cream cheese mixture, beating at low speed until blended. Stir together remaining 1/4 cup sugar and the cinnamon. Toss 2 tablespoons of cinnamon/sugar mixture with the chopped apple. Gently fold apples into batter. Spoon batter into a lightly greased 9 inch springform pan; sprinkle with remaining cinnamon-sugar mixture.
Bake at 350 degrees for 1 hour and 10 minutes or until cake pulls away from sides of pan.
Yield: 10 - 12 servings
Note: Use a serrated knife for cutting into wedges. Best if served warm. I prefer to refrigerate the leftovers.