|
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| 1/3 | |
cup | |
honey |
| 2 | tablespoons | fresh lemon juice | ||
| 3 | medium | Granny Smith apples, peeled and each cut into 8 wedges (about 1-1/4 pounds) | ||
| 3/4 | cup | granulated sugar | ||
| 6 | tablespoons | butter or stick margarine, softened | ||
| 1/4 | cup | brown sugar, packed | ||
| 1 | teaspoon | vanilla | ||
| 2 | large | eggs | ||
| 1 | teaspoon | grated lemon rind | ||
| 1 | cup | all-purpose flour | ||
| 1 | teaspoon | baking powder | ||
| 1/4 | teaspoon | salt | ||
| Cooking spray | ||||
| 1 | tablespoon | granulated sugar | ||
| 1/2 | teaspoon | ground cinnamon | ||
 |
| Preheat oven to 350 degrees. Stir in egg and vanilla. 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. 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 lemon rind. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating at low speed until blended. Pour batter into a 9-inch springform pan coated with cooking spray. Remove apples from skillet with a slotted spoon; discard remaining liquid. Arrange apple slices spokelike on top of batter, pressing slices gently into 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 center. Cool in pan on a wire rack. Cut into wedges using a serrated knife. Yield: 10 servings (serving size: 1 wedge). Per serving: 272 Calories.; 2.7g Protein.; 1g Total Fat; 48.7g Carbs; 194mg Sodium; 1.4g Fiber |
