1-3/4 cups sugar, divided
3/4 cup fat-free cream cheese, softened
1/2 cup applesauce
1 teaspoon vanilla extract
2 egg whites
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped, peeled Rome or other apples (2 large)
cooking spray
Preheat oven to 350′. Beat 1-1/2 cups sugar with cream cheese, applesauce, and vanilla at medium speed until well-blended. Add egg whites, one at a time, beating well after each addition. In a separate bowl combine flour, baking powder and salt. Add to creamed mixture while beating at low speed until blended. Combine 1/4 cup sugar with cinnamon. Use 2 tablespoons of this to stir with apples, then stir apples into batter. Pour batter into a prepared 8″ springform (or 9″ square or springform). Sprinkle with remaining cinnamon sugar mixture. Bake at 350′ for 1 hour 15 minutes or until cake pulls away from side of pan. (If using a 9″ pan, reduce time by 5 minutes.) Cool completely on a wire rack. The cream cheese makes it moist and tender, requiring a serrated knife to cut and serve.
yield 12 servings