This has been my one dessert that I have baked for years, and it never fails to please a crowd. Not only is it delicious, but the house smells absolutely amazing while it bakes! Such a great autumn treat. I will be honest – it may not be the healthiest food, but it will hit the spot when you need to indulge, and hey, you’ll get your apple a day
Speaking of apples, I have always opted for adding an extra apple as it makes it very moist and flavorful. I try to use McIntosh when I can, as that is the apple from upstate NY where I grew up, and it reminds me of home. However you can also use Rome, Cortland, Jonathan, Braeburn, Honeycrisp or Granny Smith. Sometimes, I even mix in a few types.
- 1 ½ cup organic or turbinado sugar, divided
- ¾ cup (6 oz.) vegan cream cheese (I use Tofutti)
- ½ cup Earth Balance or other margarine, softened
- 1 tsp. vanilla extract
- Egg replacer that equals 2 eggs (I use Bob’s Red Mill egg replacer and follow package directions)
- 1 ½ cups all-purpose flour (you can substitute gluten-free baking flour if you need)
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- 2 tsp. ground cinnamon
- At least 3 cups chopped and peeled apples (again, I use 3-4 medium apples which is more than 3 cups)
- lemon juice
- cooking spray
Start by peeling and chopping the apples. Place in a medium bowl. Sprinkle lemon juice over the apples to keep them from browning while you continue the other steps.
Preheat the oven to 350 degrees.
In a large bowl, beat 1 ¼ cups sugar, cream cheese, softened margarine, and vanilla at medium speed with mixer for about 4 minutes until well blended. Add prepared egg replacer a little bit at a time while you continue mixing. Set aside.
Combine flour, baking powder, and salt in a medium bowl. Add flour mixture a little bit at a time to the creamed mixture in the large bowl. Beat at low speed until blended.
Combine cinnamon and remaining ¼ cup of sugar and in a small bowl. Place 2 tablespoons of the cinnamon sugar mixture into the batter and stir until blended.
Fold apples into the batter. Enjoy a spoonful or two of batter – it’s safe!
Lightly coat an 8-inch springform pan with cooking spray. Pour batter into pan and spread evenly. Sprinkle the remaining cinnamon sugar mixture over the top of the batter.
Bake for 1 hour 15 minutes, or until it begins to pull away from the sides and a toothpick comes out clean from the center. Let cool for at least 15 minutes. Enjoy warm or at room temperature.