Il Casale di Mele Apple Cinnamon Breakfast Cake

This is a cake I had made for a number of years and then I somehow lost the recipe. When I remarked to my daughter recently that I wish I could find the recipe to make for our guests here at the farmhouse in Umbria I was pleased to find out that she had actually kept a copy of my recipe. It is in fact a recipe adapted from a Cooking Light magazine, and I believe it was the very first Cooking Light recipe that I had ever tried. It is an easy basic cake that is perfect for breakfast or for a mid morning break with a cappuccino. It is a very simple cake to make and always gets rave reviews because it is so very moist and not too sweet, and has become the cake I make for each of our new farmhouse guests.

Because it is such an easy recipe, I honestly had no intentions of posting the recipe onsite but I have had a number of requests from guests for the recipe after they had tasted it so I decided it would be easiest to share here. The cake contains cream cheese, and although the original recipe calls for light cream cheese I find it difficult to find here in Umbria so I use the regular type. The recipe also calls for margarine, and I simply never have margarine in my house and prefer to bake with butter. I love cinnamon so I add an additional teaspoon into the cake batter as well as the topping. You can use either an 8-inch or 9-inch pan. Obviously the cake will be smaller but taller in the 8-inch pan, and you will need to cut the baking time by 5 minutes if you use the 9-inch size pan.

Buon Appetito!
Deborah Mele 2011

Il Casale di Mele Apple Cinnamon Breakfast Cake

This is the apple cake that I make for each of our new guests at our Umbrian farmhouse.


  • 1 1/2 Cups Sugar
  • 1/2 Cup Softened Butter
  • 1 Teaspoon Vanilla Extract
  • 6 Ounce Container Cream Cheese Softened
  • 2 Large Eggs
  • 1 Teaspoon Cinnamon
  • 1 1/2 Cup All-purpose Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 3 Cups Peeled & Finely Chopped Granny Smith Apples

For Topping:

  • 1/4 Cup Sugar
  • 2 Teaspoons Cinnamon


  1. Preheat the oven to 350 degrees F.
  2. Lightly grease an 8 or 9 inch spring-form pan.
  3. Beat together the butter and sugar until light and fluffy with a hand mixer, then add the cream cheese and vanilla and continue to beat until smooth.
  4. Add the eggs one at a time, beating well after each.
  5. Add the flour, cinnamon, baking powder and salt and beat at low speed just until mixed.
  6. Fold the chopped apples into the batter and pour the batter into the prepared pan.
  7. Mix together the remaining 1/4 cup sugar and 2 teaspoons cinnamon and sprinkle this mixture over the batter in the pan.
  8. Bake for 45 minutes to 50 minutes, or until the cake begins to pull away from the pan and a skewer poked into the center comes out clean.
  9. Cool to room temperature before serving.

Adapted From Cooking Light Magazine