Double apple cake with honey and cinnamon

1 Servings

Ingredients

Quantity Ingredient
¾ cup Plus 1 tablespoon sugar; divided use
1 teaspoon Ground cinnamon
1½ cup All-purpose flour
1¼ teaspoon Baking powder
¼ teaspoon Baking soda
2 larges Sweet apples; such as Golden Delicious, (3/4 pound total)
2 larges Eggs
¼ cup Honey
5 tablespoons Vegetable oil
¼ cup Applesauce
1 teaspoon Finely grated lemon rind
2 tablespoons Fresh lemon juice
1 tablespoon Water
2 tablespoons Chopped walnuts

Directions

Notes: From Orange County Register Preliminaries: Preheat oven to 350 degrees. Lightly oil an 8-inch square pan, line it with foil, and lightly oil the foil. Flour the foil lightly.

1. Mix 1 tablespoon sugar with the cinnamon. Sift the flour, baking powder and baking soda. Pare, halve, core and slice the apples thin, under ¼ inch; set aside.

2. With a mixer, beat the eggs with the remaining ¾ cup sugar on medium speed about 3 minutes or until light. Add the honey, vegetable oil, applesauce and lemon rind and beat to blend. In a small cup, mix the lemon juice and water. With a mixer on low speed, add flour mixture and diluted lemon juice alternately in 3 batches. Add walnuts and blend on low speed.

3. Spoon one-third of batter into prepared pan and spread evenly. Arrange half the apple slices on the batter and sprinkle evenly with half the cinnamon mixture. Spoon another one-third of the batter in dollops over the apples. Repeat with another layer of apples and cinnamon. Top with remaining batter; the apples may peek through in spots.

4. Bake about 40 minutes or until a cake tester inserted in cake's center comes out clean. Cool cake in pan on a rack about 30 minutes. Run a metal spatula around cake and turn out onto rack. Let cool before serving.

Yield: 9-10 servings

Nutritional information (per serving): 280 calories, 9½ grams fat, 1½ grams saturated fat, 45 milligrams cholesterol, 80 milligrams sodium, 31 percent calories from fat

Source: "The Low-Fat Jewish Cookbook" Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 28, 1998

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