1/3 C. honey
2 T. fresh lemon juice
3 Granny Smith Apples, peeled and cut into 8 wedges (about 1-1/4 lbs)
3/4 C. granulated sugar
6 T. butter, softened
1/4 C. packed brown sugar
1 t. vanilla extract
2 large eggs
1 t. grated lemon rind
1 C. all-purpose flour
1 t. baking powder
1/4 t. salt
cooking spray
1 T. granulated sugar
1/2 t. ground cinnamon
1. Preheat oven to 350
2. Combine honey and 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 C. granulated sugar, butter, brown sugar and vanilla with a mixer at medium speed until well blended, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. beat in lemon rind. Lightly spoon 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 in a 9-in springform pan coated with cooking spray.
4. Remove apples from pan with a slotted spoon, and discard remaining liquid. Arrange apple slices, spokelike, on top of batter, pressing gently into batter. Combine 1 T. 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.
10 servings: 272 calories, 8.3g fat, 2.7g protein, 48.7g carbs, 1.4g fiber, 194mg sodium