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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.

Recipe by Cooking Light September 1999


Recipe Summary test

10 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • 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.

Nutrition Facts

272 calories; calories from fat 27%; fat 8.3g; saturated fat 4.6g; mono fat 2.4g; poly fat 0.5g; protein 2.7g; carbohydrates 48.7g; fiber 1.4g; cholesterol 63mg; iron 1mg; sodium 194mg; calcium 46mg.