Honeyed Apple Torte

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 cup brown sugar packed
• 2 large eggs 
• 1 cup flour all-purpose
• 3  granny smith apples peeled cut into 8 wedges ( 1 1/4 pounds)
• 0.8 cup granulated sugar 
• 1 tablespoon granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.3 cup honey 
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 0.3 teaspoon salt 
• 6 tablespoons stick margarine softened
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• springform pan
• measuring cup
• slotted spoon
• serrated knife

Directions

1. Preheat oven to 35
2. Combine honey and lemon juice in a large nonstick skillet; bring to a simmer over medium heat.
3. Add apples; cook 14 minutes or until almost tender, stirring frequently.
4. Remove from heat; set aside.
5. Beat 3/4 cup granulated sugar, butter, brown sugar, and vanilla at medium speed of a mixer until well-blended (about 4 minutes).
6. Add the eggs, 1 at a time, beating well after each addition. Beat in lemon rind. Lightly spoon flour into a dry measuring cup, and level with a knife.
7. Combine the flour, baking powder, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating at low speed until blended.
8. Pour batter into a 9-inch springform pan coated with cooking spray.
9. Remove apples from skillet with a slotted spoon; discard remaining liquid. Arrange apple slices spokelike on top of batter, pressing slices gently into batter.
10. Combine 1 tablespoon granulated sugar and cinnamon; sprinkle evenly over apples.
11. Bake at 350 for 1 hour or until cake springs back when touched lightly in center. Cool in pan on a wire rack.
12. Cut into wedges using a serrated knife.