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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe looks very good; and nut free, so I won't kill my wife who's allergic. I saw this in Woman's Day. I think that's a stupid name for a magazine. You never see anything titled Man's Day, although such a magazine would undoubtedly be awesome. Ingredients:
1/2 cup sugar |
1/4 cup apple cider or 1/4 cup apple juice |
1 tablespoon lemon juice |
1 tablespoon light butter (stick) |
4 medium cortland apples (1.5 lb.) or 4 medium fuji apples, peeled, cored, and each cut into 8 wedges (1.5 lb.) |
1/4 cup light butter, softened |
2/3 cup sugar |
1 teaspoon baking powder |
1 teaspoon vanilla extract |
baking soda |
apple pie spice |
1/4 teaspoon salt |
2 large eggs |
1 1/4 cups all-purpose flour |
2/3 cup fat-free buttermilk |
Directions:
1. Heat oven to 350 degrees F. You'll need a 9 x 2 in pan coated with non stick spray.
2. Topping: Mix sugar and apple cider in a large nonstick skillet, bring to a boil over medium-high heat. Boil mixture 4 minutes or until light honey colour. Add lemon juice and butter; reduce heat to medium. When butter is melted, boil mixture 1 minute, until light golden. Add apples, flat sides down; cook 8 minutes, turning apples with a fork after 4 minutes, until lightly caramelized and crisp tender when pierced with a skewer. Remove from heat; cool in skillet 5 minutes.
3. Cake: Pour the apple mixture from skillet into prepared cake pan; use a fork to arrange in concentric circles. Beat butter, sugar, baking powder, vanilla, baking soda, apple pie spice and salt with a mixer in a medium bowl 2 minute Beat in eggs, 1 at a time, until blended. Beat in flour and buttermilk alternately, in three additions, until batter is smooth. Pour batter over apples; spread to edge of pan. Bake 40-45 minutes, until a pick inserted in center comes out clean.
4. Cool in pan on wire rack 10 minute Invert onto a serving plate. Cool until cake is just warm, then serve.
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