I have had two children and I LOVE to bake and cook (and eat!) so on many occasions I have wanted to watch my weight and eat lighter. Since I am morally opposed to the word "DIET" (the worst four letter word there is) I typically just try to eat healthier and exercise more. One of my favorite places to turn for lighter recipes is the magazine "Cooking Light". This is NOT a cookbook of diet food but rather gourmet recipes with a lot of flavor and less fat and calories. Way back in 1999 after my youngest son, Max, was born I found this recipe for Honeyed Apple Torte. Sooooo YUMMY! The apples are caramelized a bit in honey and lemon juice and then arranged in this very simple cake batter. It looks really cool after it has baked and it tastes delish. I am a bit of a freak for any dessert with apples and this one is too good to pass up.
I am not selling it as a "healthy" dessert.....just as a dessert that is full of tender caramel apple flavor and a hint of cinnamon. You can even top it with a scoop of vanilla ice cream if it makes you feel better! I am going to sneak into the kitchen for another slice before it's all gone! :)
Honeyed Apple Torte
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
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350°.
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.
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.
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 30 minutes or until cake springs back when touched lightly in center. Cool in pan on a wire rack. Cut into wedges using a serrated knife.
Cooking Light-SEPTEMBER 1999