Apple Cinnamon Cake

This cake will fill your home with the aroma of baked apples and cinnamon. Serve with the Grand Marnier Whipped cream for a special treat.
•    1 3/4 c. sugar, divided
•    6 oz. block-style fat-free cream cheese, softened
•    1/2 c. butter, softened
•    1 tsp. vanilla extract
•    2 large eggs
•    1 1/2 c. all-purpose flour (about 6 3/4 ounces)
•    1 1/2 tsp. baking powder
•    1/4¼ tsp. salt
•    1 tsp. ground cinnamon
•    3 cups chopped peeled Rome Apples (about 2 large)
•    Cooking spray
Preheat oven to 350°. 
Place 1 1/2 cups sugar, cream cheese, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Add flour mixture to cream cheese mixture, beating at low speed until well blended. 
Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon. Combine 2 tablespoons cinnamon mixture and chopped apple in a bowl, and stir apple mixture into batter. Pour the batter into a 9-inch springform pan coated with cooking spray. Sprinkle with the remaining cinnamon mixture. Bake at 350° for 1 hour or until cake pulls away from the sides of the pan. Cool cake completely on a wire rack.