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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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As this buttery cake bakes, the apples sink into it as though they have been swallowed. Choose medium-size apples for the best presentation. Rome, Winesap, and Newton Pippin will work, too. Ingredients:
1/3 cup honey |
2 tablespoons fresh lemon juice |
3 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 packed brown sugar |
1 teaspoon vanilla extract |
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 |
Directions:
1. Preheat oven to 350°.
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 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.
4. 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.
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