1/3 c Honey
2 tb Fresh lemon juice
3 Granny Smith apples; peeled
-and each cut into 8 wedges,
-(about 1 1/4 pounds)
3/4 c Granulated sugar
6 tb Butter or stick margarine;
-softened
1/4 c Packed brown sugar
1 ts Vanilla extract
2 lg Eggs
1 ts Grated lemon rind
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
Cooking Spray
1 tb Granulated sugar
1/2 ts Ground cinnamon
Cooking Light Magazine September 1999
1. Preheat oven to 350 degrees F
2. Combine honey and lemon juice in a large nonstick skillet; bring to a
simmer over medium heat. Add apples; cook 14 minutes or until almost tender
stirring frequently. Remove from heat; set aside.
3. Beat 3/4 cup granulated sugar, butter, brown sugar, and vanilla at
medium speed of a mixer until well-blended (about 4 minutes). Add the eggs,
1 at a time, beating well after each addition. Beat in the lemon rind.
Lightly spoon floor into a dry measuring cup, and level with a knife.
Combine the flour, baking powder, and salt, stirring well with a whisk.
Gradually add the flour mixture to the sugar mixture, beating at a low
speed until blended. Pour batter into a 9-inch springform pan coated with
cooking spray.
4. Remove apples from skillet with a slotted spoon; discard remaining
liquid. Arrange apple slices spoke-like on top of the batter, pressing
slices gently into the batter. Combine 1 tablespoon granulated sugar and
cinnamon; sprinkle evenly over apples. Bake at 350 for 1 hour or until cake
springs back when touched lightly in the center. Cool in pan on a wire
rack. Cut into wedges using a serrated knife. Yield 10 servings (serving
size: 1 wedge)
Calories 272 (27% from fat; FAT 8.3g (sat. 4.6g, mono 2.4g, poly 0.5g);
PROTEIN 2.7g; CARB 48.7g; FIBER 1.4g; CHOL 63 mg; IRON 1mg; SODIUM 194mg;
CALC 46mg
Yields
1 servings
