Tuesday, October 4, 2011


1/3 cup honey
2 tbsp lemon juice
3 Granny Smith, Rome, or Winesap apples, peeled, each cut into 8 wedges
3/4 cup sugar
6 tbsp butter
1/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 tsp grated lemon rind
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
nonstick cooking spray
1 tbsp granulated sugar
1/2 tsp ground cinnamon

Preheat oven to 350 degrees.

In a large nonstick skillet combine the honey and lemon juice; bring mixture to a simmer over low heat. Add the apples and cook for 14 to 15 minutes until almost tender, stirring frequently. Remove from the heat and set aside.

In a large mixing bowl, beat the 3/4 cup of sugar, butter, brown sugar, and vanilla at medium speed until well blended (about 4 minutes). Add the eggs, one at a time, beating well after each. Beat in the lemon rind.

Lightly spoon the flour into measuring cup and level with a knife or your finger. Combine the flour, baking powder, and salt, using a whisk to blend well. Gradually add the flour mixture to the sugar mixture beating on low speed until blended.

Pour the batter into a 9-inch springform pan that has been sprayed lightly with the nonstick cooking spray. Using a slotted spoon remove the apples from the skillet and arrange in a spoke pattern atop the batter. Press apples gently into the batter. Combine the 1 tablespoon of sugar and the cinnamon; sprinkle evenly over the apples.

Bake at 350 degrees for 1 hour or until the cake springs back when lightly touched in the center with your fingertips. Cook in the pan, on a wire rack, until completely cooled. Run a thin knife around the edge then remove the sides of the pan. Cut into 10 wedges

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