This is a thin cinnamon apple cake that is perfect for breakfast or dessert. While it uses whole apples, when they cook into the cake it tastes just like fresh applesauce on top!
Ingredients:
1/3 cup honey
2 Tablespoons fresh lemon juice
4 medium Granny Smith apples, peeled and cut into 8 wedges
3/4 cup granulated sugar
6 Tablespoons butter, softened
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 teaspoon grated lemon rind
1 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 Tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Combine honey and lemon juice in a large nonstick skillet. Bring to a simmer over medium heat. Add apples, cook 7-14 minutes or until the apples are tender. Remove from heat and set aside. Beat 3/4 cup granulated sugar, butter, brown sugar, and vanilla at medium speed of a mixer for 4 minutes. Add the eggs, 1 at time, beating well after each addition. Beat in lemon rind. Combine 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″ springform pan coated with cooking spray. Remove apples from skillet and arrange the slices on the top of the batter, gently pressing them into the cake. Combine the granulated sugar and cinnamon, sprinkle evenly over apples. Bake at 350 degrees for 1 hour or until cake springs back when lightly touched. Cool completely and then cut into wedges.
Recipe from Cooking Light Magazine