Caramelized Apple Cake

By á-3286

Ingredients

• Topping
• 1/2 cup sugar
• 1/4 cup apple juice
• 1 Tbsp each lemon juice and light stick butter
• 4 medium Cortland and Fuji apples (1 1/2 lb), peeled, and cored, each cut into 8 wedges
• Cake
• 1/2 stick (1/4 cup) light butter, softened
• 2/3 cup sugar
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp each baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 1/4 cups all purpose flour
• 2/3 cup nonfat buttermilk

Details

Servings 8

Preparation

Step 1

1. Heat oven to 350 F. Need 9 X 2 in round cake pan coasted with nonstick spray.
2. Topping: Mix sugar and juice in a large nonstick skillet; bring to a boil over medium-high heat. Boil 4 mins or until light honey color. Add lemon juice and butter; reduce heat to medium. When butter is melted, boil mixture 1 min or until light golden. Add apples, flat sides down; cook 8mins, turning apples with a fork after 4 mins, until lightly caramelized and crisp-tender. Remove from heat; cool 5 mins.
3. Cake: Pour apple mixture into cake pan; arrange apples in circles. Beat butter, sugar, baking powder, vanilla. baking soda, and salt with a mixer in a medium bowl 2 mins. Beat in eggs, 1 at a time, until blended. Beat in flour and buttermilk alternately, in 3 additions, until batter is smooth. Pour batter over apples; spread to edges of pan. Bake 40 to 45 mins until a pick inserted in center comes out clean.
4. Cool on wire rack 10 mins. Invert onto a serving plate. Cool until cake is just warm, then serve (room temperature).