Ingredients: 1/3 cup honey 2 tablespoons fresh lemon juice 3 Granny Smith apple, peeled, and cut into 8 wedges each 3/4 cup granulated sugar 6 tablespoons butter softened 1/4 cup brown sugar packed 1 teaspoon vanilla 2 large eggs 1 teaspoon grated lemon rind 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon granulated sugar 1/2 teaspoon cinnamon

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1. Preheat oven 350°.
2. Combine honey and lemon juice in a large, nonstick skillet. Bring to a simmer over medium heat. Add apples. Cook 14 minutes or until almost tender, stirring frequently. Remove from heat. Set aside.
3. Beat 3/4 cup sugar, butter, brown sugar and vanilla at medium speed until well blended (about 4 minutes). Add the eggs, one 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. Combine the flour, baking powder and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating at low speed until well blended. Pour batter into a 9 inch springform pan coated with cooking spray.
4. Remove apples from skillet with a slotted spoon. Discard remaining liquid. Arrange apple slices spokelike on top of batter, pressing slices gently into batter. Combine 1 tbsp sugar and cinnamon; sprinkle evenly over apples. Bake at 350° for one hour or until cake springs back when touched lightly in center. Cool in pan on wire rack. Cut into wedges using serrated knife.

Serves ten.