| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Plus 1 tablespoon sugar; divided use |
| 1 | ts | Ground cinnamon |
| 1 1/2 | c | All-purpose flour |
| 1 1/4 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 2 | lg | Sweet apples; such as Golden Delicious, (3/4 pound total) |
| 2 | lg | Eggs |
| 1/4 | c | Honey |
| 5 | tb | Vegetable oil |
| 1/4 | c | Applesauce |
| 1 | ts | Finely grated lemon rind |
| 2 | tb | Fresh lemon juice |
| 1 | tb | Water |
| 2 | tb | Chopped walnuts |
INSTRUCTIONS
Notes: From Orange County Register Preliminaries: Preheat oven to 350 degrees. Lightly oil an 8-inch square pan, line it with foil, and lightly oil the foil. Flour the foil lightly. 1. Mix 1 tablespoon sugar with the cinnamon. Sift the flour, baking powder and baking soda. Pare, halve, core and slice the apples thin, under 1/4 inch; set aside. 2. With a mixer, beat the eggs with the remaining 3/4 cup sugar on medium speed about 3 minutes or until light. Add the honey, vegetable oil, applesauce and lemon rind and beat to blend. In a small cup, mix the lemon juice and water. With a mixer on low speed, add flour mixture and diluted lemon juice alternately in 3 batches. Add walnuts and blend on low speed. 3. Spoon one-third of batter into prepared pan and spread evenly. Arrange half the apple slices on the batter and sprinkle evenly with half the cinnamon mixture. Spoon another one-third of the batter in dollops over the apples. Repeat with another layer of apples and cinnamon. Top with remaining batter; the apples may peek through in spots. 4. Bake about 40 minutes or until a cake tester inserted in cake's center comes out clean. Cool cake in pan on a rack about 30 minutes. Run a metal spatula around cake and turn out onto rack. Let cool before serving. Yield: 9-10 servings Nutritional information (per serving): 280 calories, 9.5 grams fat, 1.5 grams saturated fat, 45 milligrams cholesterol, 80 milligrams sodium, 31 percent calories from fat Source: "The Low-Fat Jewish Cookbook" Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28, 1998
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