Recipe - Honeyed Apple Torte

1/3 cup Honey
2 tablespoon Fresh lemon juice
3 Granny Smith apples; peeled
and each cut into 8 wedges,
(about 1 One fourth pounds)
Three fourths cup Granulated sugar
6 tablespoon Butter or stick margarine;
softened
One fourth cup Packed brown sugar
1 teaspoon Vanilla extract
2 lg Eggs
1 teaspoon Grated lemon rind
1 cup Allpurpose flour
1 teaspoon Baking powder
One fourth teaspoon Salt
Cooking Spray
1 tablespoon Granulated sugar
One half 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 Three fourths cup granulated sugar, butter, brown sugar, and vanilla at
medium speed of a mixer until wellblended (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 9inch 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 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