Honeyed Apple Cake
Prep time: 25 mins
Cook time: 33 mins
Total time: 58 mins
  • ⅓ cup honey
  • 2 tablespoons fresh lemon juice
  • 3 Granny Smith apples, peeled and each cut into 8 wedges (about 1¼ pounds)
  • ¾ cup granulated sugar
  • 6 tablespoons butter or stick margarine, softened
  • ¼ 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
  • ¼ teaspoon salt
  • Cooking spray
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  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 about 7 minutes on each side or until almost tender, stirring frequently. Remove from heat; set aside.
  3. Beat ¾ 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 spoke-like 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 (I bake on convection and mine only takes 33 minutes) or until cake springs back when touched lightly in center. Cool in pan on a wire rack.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/10/21/honeyed-apple-cake/