3 Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
1 cup sugar, divided
½ teaspoon cinnamon
1-1/2 cups flour
1 teaspoon baking powder
½ cup margarine, softened, divided
3 ounces tofutti cream cheese
1 teaspoon vanilla extract
2/3 cup nondairy creamer mixed with 1 teaspoon vinegar
¼ cup apricot preserves
2 teaspoons apple juice
Preheat oven to 350 degrees. Grease a 10-inch springform pan.
In a medium bowl, combine apples, lemon juice, ¼ cup sugar and cinnamon.
In a small bowl, combine flour and baking powder.
In a mixing bowl, beat remaining ¾ sugar, 6 tablespoons margarine and tofutti cream cheese and light and fluffy. Beat in eggs. Add flour mixture alternately with nondairy creamer mixture, beginning and ending with dry ingredients.
Pour into prepared pan. Arrange apples over batter. Melt remaining 2 tablespoons margarine and brush over apples. Bake for about 50 minutes or until tester inserted in center comes out with moist crumbs.
Combine preserves and juice and microwave on high until melted – about 30 seconds. Brush over apples. Cool.