Need recipe for Honeyed Apple Torte (9/99)

[sandiz]

I can't seem to find the recipe for this torte on this site, and don't have the mag anymore. I've heard it's great. Does anyone have it? Thanks!

[Laura B]

Here you go!

* Exported from MasterCook *

Honeyed Apple Torte

Recipe By :Cooking Light Magazine. September 1999. Page: 110.
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

1. Preheat oven to 350 degrees.

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 degrees 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. Yield: 10 servings (serving size: 1 wedge).

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Per serving: 179 Calories (kcal); 1g Total Fat; (4% calories from fat); 2g Protein; 41g Carbohydrate; 37mg Cholesterol; 116mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates

NOTES : 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.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[BethR]

I've made this one several times -- it's excellent!

[sandiz]

Thanks Laura! Can't wait to make it.