Double Apple Cake with Pecans and Cinnamon
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
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
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
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