CARAMELIZED APPLE CAKE
TOPPING:
1/4 cup apple cider or juice
4 medium Fuji apples, peeled, cored, each cut into 8 wedges
1 tbs each lemon juice and light butter
1/2 cup sugar (Splenda)
CAKE:
1 tsp baking powder
1/2 tsp each baking soda and apple pie spice
1 1/4 cups flour
2/3 cup nonfat buttermilk
2 large eggs
1/4 tsp salt
1 tsp vanilla
1/4 cup light butter
2/3 cup sugar (Splenda)
(Heat) oven to 350 degrees. You will need a 9x2" round cake pan coated with
nonstick spray. (TOPPING)---Mix sugar and cider in a skillet, bring to a
boil. Boil until light honey color. Add lemon juice and butter, reduce heat.
When butter is melted, boil mixture until light golden. Add apples, flat
sides down, cook 8 min. Turning apples after 4 min. Until lightly
caramelized and crisp tender. Remove from heat, cool 5 min. (CAKE)---Pour
apple mixture into pan, arrange apples in concentric circles. Beat butter,
sugar, powder, vanilla, soda, spice and salt in a bowl 2 min. Beat in eggs
until blended. Beat in flour and buttermilk alternately until batter is
smooth. Pour batter over apples. (Bake) 45 min. Or until done. Cool 10 min.
Invert on a serving plate. Cool until cake is warm, then serve with a scoop
of vanilla ice cream or a cup of coffee or a glass of milk, if desired.
MAKES 8 SERVINGS OF CAKE...
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