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Honeyed Apple Torte

Yield 10 servings (serving size: 1 wedge)
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

Nutrition Information

  • calories 272
  • caloriesfromfat 27 %
  • fat 8.3 g
  • satfat 4.6 g
  • monofat 2.4 g
  • polyfat 0.5 g
  • protein 2.7 g
  • carbohydrate 48.7 g
  • fiber 1.4 g
  • cholesterol 63 mg
  • iron 1 mg
  • sodium 194 mg
  • calcium 46 mg

How to Make It

  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.