Yield: 1 servings
|2 tablespoons||Fresh lemon juice|
|3 \N||Granny Smith apples; peeled and each cut into 8 wedges, (about 1 1/4 pounds)|
|¾ cup||Granulated sugar|
|6 tablespoons||Butter or stick margarine; softened|
|¼ cup||Packed brown sugar|
|1 teaspoon||Vanilla extract|
|1 teaspoon||Grated lemon rind|
|1 cup||All-purpose flour|
|1 teaspoon||Baking powder|
|\N \N||Cooking Spray|
|1 tablespoon||Granulated sugar|
|½ teaspoon||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 ¾ 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
Posted to EAT-LF Digest by "Rick & Amanda" <orcinus@...> on Oct 16, 1999, converted by MM_Buster v2.0l.