INGREDIENTS

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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