Honeyed apple torte

Yield: 1 servings

Measure Ingredient
⅓ cup Honey
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
2 larges Eggs
1 teaspoon Grated lemon rind
1 cup All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Salt
\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.

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