Recipe by John J. O'Sullivan?
This recipe looks very good; and nut free, so I won't kill my wife who's allergic. I saw this in Woman's Day. I think that's a stupid name for a magazine. You never see anything titled "Man's Day," although such a magazine would undoubtedly be awesome.
- 1⁄2 cup sugar
- 1⁄4 cup apple cider or 1⁄4 cup apple juice
- 1 tablespoon lemon juice
- 1 tablespoon light butter (stick)
- 4 medium cortland apples (1.5 lb.) or 4 medium fuji apples, peeled, cored, and each cut into 8 wedges (1.5 lb.)
- 1⁄4 cup light butter, softened
- 2⁄3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- baking soda
- apple pie spice
- 1⁄4 teaspoon salt
- 2 large eggs
- 1 1⁄4 cups all-purpose flour
- 2⁄3 cup fat-free buttermilk
Directions See How It's Made
- Heat oven to 350 degrees F. You'll need a 9 x 2 in pan coated with non stick spray.
- Topping: Mix sugar and apple cider in a large nonstick skillet, bring to a boil over medium-high heat. Boil mixture 4 minutes or until light honey colour. Add lemon juice and butter; reduce heat to medium. When butter is melted, boil mixture 1 minute, until light golden. Add apples, flat sides down; cook 8 minutes, turning apples with a fork after 4 minutes, until lightly caramelized and crisp tender when pierced with a skewer. Remove from heat; cool in skillet 5 minutes.
- Cake: Pour the apple mixture from skillet into prepared cake pan; use a fork to arrange in concentric circles. Beat butter, sugar, baking powder, vanilla, baking soda, apple pie spice and salt with a mixer in a medium bowl 2 minute Beat in eggs, 1 at a time, until blended. Beat in flour and buttermilk alternately, in three additions, until batter is smooth. Pour batter over apples; spread to edge of pan. Bake 40-45 minutes, until a pick inserted in center comes out clean.
- Cool in pan on wire rack 10 minute Invert onto a serving plate. Cool until cake is just warm, then serve.