Cinnamon Apple Cake

I usually like to make some sort of baked goodie to take to work for breakfast. And while this is a cake and usually meant to be dessert, I think it does quite well for breakfast, as long as I don't get too many cinnamon crumbs on my pants and then smear them as I try and brush them off.

Cinnamon Apple Cake
(adapted from Cooking Light)

1 3/4 cups sugar (divided)
3/4 cup cream cheese (softened) - about 1.5 packages
1/2 cup butter (softened)
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoon cinnamon
3 cups Rome apple (cored, peeled, and chopped) - about 2 large apples

Pre-heat oven to 350° F. Grease an 8" springform pan.

Core, peel and chop the apples if you haven't already. Blend two teaspoons cinnamon and 1/4 cup sugar in bowl and sprinkle two tablespoons over cut apples. Stir a bit to cover apples. Set remainder of cinnamon-sugar mixture aside.

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

Combine flour, baking powder, and salt. Add flour mixture to wet ingredients and beat at low speed until well blended.

Stir apple mixture into batter. Pour batter into springform pan and sprinkle remaining cinnamon-sugar on top.

Bake at 350° F for 75 minutes (1 hour and 15 minutes) or until cake pulls away from sides. Cool completely on a wire rack. Use a serrated knife to cut.