Ingredients

1 3/4 cup Sugar, granulated, divided
1/2 cup Butter, softened
1 tsp. Vanilla
6 oz. Cream cheese, softened
2 Eggs, large
1 1/2 cup Flour, all-purpose
1 1/2 tsp. Baking powder
1/4 tsp. Salt
2 tsp. Ground cinnamon
4 cup Apples, peeled, diced small
Pan release cooking spray as needed
Confectioner's sugar to garnish
Fresh mint sprigs to garnish
Fresh raspberries to garnish
Chef Larry's Raspberry Sauce for service (recipe follows)
Lightly sweetened whipped cream for service
Vanilla Bean Ice Cream for service (optional)

Method
Preheat oven to 350 degrees F. Beat 1 1/2 cup sugar, butter, vanilla and cream cheese at medium speed of mixer until well blended (about 3-4 minutes) Add eggs one at time beating well after each addition. Combine flour, baking powder and salt. Add flour mixture to creamed mixture beating at a low speed until well blended. Combine remaining 1/4 cup sugar and cinnamon. Place apples in a bowl and add 2 tsp. sugar/cinnamon mixture, mix well. Fold diced apples into batter. Spray individual aluminum baking cups with pan coating. Pour batter into baking cup and top with remaining cinnamon sugar. Bake until set (approximately 1 hour). Test by piercing in the center with a knife. If knife comes out clean cake is ready. Cool and remove from cups. Place on serving plates and garnish with Chef Larry's Raspberry Sauce, fresh raspberries, whipped cream and mint. Dust with confectioner's sugar and serve warm.

Makes 10-12 Individual Cakes

Chef Larry Raspberry Sauce
Ingredients

1 cup Ripe raspberries, hulled and sliced
1/2 cup Orange juice
1 T. Sugar
Squeeze Fresh lemon juice

Method
Place raspberries, orange juice, sugar and lemon juice in a blender. Puree until smooth. Strain and reserve until use.

Makes 1 cup