| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Low fat, Cake/cookie, Pumpkin | 8 | Servings | |
INGREDIENTS
| 2 | tb | + 1 tea unsalted butter |
| 5 | Mc Intosh apples (1 3/4 lb) | |
| Peeled, cored, and cut into | ||
| 8 wedges each | ||
| 1/2 | c | + 3 T. sugar |
| 1 | lg | Egg |
| 1/2 | c | Buttermilk |
| 1 | c | All-purpose flour |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground ginger |
| 1/8 | ts | Grond nutmeg |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| Butter Flavored Spray |
INSTRUCTIONS
Directions Heat oven to 350. Lilghtly spray an 8 in. by 11/2 in round cake pan with veg spray. set side. In a large nonstick skillet, melt 1 tea butter over medium-high heat. Add the apples cut side down, and sprinkle them with 3 Tablespoons sugar; cook until the apples are tender and caramelized, 4-5 minutes on each side. Remove from heat 2. Arrange the apples, cut side down, in the cake pan so that they fit snugly together. Fill in any cracks with small pieces of apple, so that the batter won't leak through. Set pan aside 3. Melt remaining 2 T. butter; set aside. Break egg into a food processor; process for about 5 seconds, then while processor is running, add melted butter and buttermilk, through feed tube. 4. In small bowl, whisk togeter flour, remaining sugar, spices, baking powder and salt. Add all dry ingredients to mixture in food processor. Cover and pulse until combined. about 20 pulses. 5 Pour the batter over sliced apples, spread batter to completely cover the apples with a spatula. bake until golden and tester inserted in center comes out coean 40 -45 minutes. Remove from oven and place on wire rack cool for about 15 minutes before inverting cake to serving plate. Calories 219 fat 1 gram 17 mg cholestrol, 122 mg sodium. Source Martha Stewart Living Sept. issue submitted by marina tpo by marina Posted to MC-Recipe Digest V1 #235 Date: Sat, 5 Oct 1996 20:42:16 -0400 From: kmeade@ids2.idsonline.com (The Meades)
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