HONEY APPLE TORTE

1/3 cup honey 
2 tbsp lemon juice 
3 apples, peeled, each cut into 8 wedges 
3/4 cup sugar 
6 tbsp butter 
1/4 cup packed brown sugar 
1 tsp vanilla extract 
2 large eggs 
1 tsp grated lemon rind 
1 cup all-purpose flour 
1 tsp baking powder 
1/4 tsp salt 
nonstick cooking spray 
1 tbsp granulated sugar 
1/2 tsp ground cinnamon

Preheat oven to 350 degrees.

In a large nonstick skillet combine the honey and lemon juice; bring mixture to a simmer over low heat. Add the apples and cook for 14 to 15 minutes until almost tender, stirring frequently. Remove from the heat and set aside.

In a large mixing bowl, beat the 3/4 cup of 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. Beat in the lemon rind.

Lightly spoon the flour into measuring cup and level with a knife or your finger. Combine the flour, baking powder, and salt, using a whisk to blend well. Gradually add the flour mixture to the sugar mixture beating on low speed until blended.

Pour the batter into a 9-inch spring form pan that has been sprayed lightly with the nonstick cooking spray. Using a slotted spoon remove the apples from the skillet and arrange in a spoke pattern atop the batter. Press apples gently into the batter. Combine the 1 tablespoon of sugar and the cinnamon; sprinkle evenly over the apples.

Bake at 350 degrees for 1 hour or until the cake springs back when lightly touched in the center with your fingertips. Cook in the pan, on a wire rack, until completely cooled. Run a thin knife around the edge then remove the sides of the pan. Cut into 10 wedges.