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1 hours
Prep: 20 minutes
Cook: 40 minutes
625 calories per serving view nutrition facts
1 Cake
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| 6 | each | apples | medium, tart |
| 1 1/2 | cups | flour, unbleached all-purpose | |
| 2 | each | lemons | medium, juiced |
| 3/4 | cup | milk | |
| 3 | tablespoons | sugar | |
| 1 | tablespoon | rum | |
| 3 | tablespoons | butter | |
| 2 | each | egg whites | large |
| 3/4 | cup | sugar | |
| 1 | tablespoon | butter | to grease cake pan |
| 2 | each | egg yolks | large, divided* |
| 1 | teaspoon | vegetable oil | |
| 1/2 | each | lemon | juiced and peel grated |
| 3 | tablespoons | powdered sugar | |
| 1 | teaspoon | baking powder |
* Do not put the egg yolks together as they will be used individually.
Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep.
Sprinkle with lemon juice and sugar. Set aside.
Cream butter and sugar together. One at a time, beat in egg yolks.
Gradually beat in lemon juice and grated peel. Sift baking powder and flour together.
Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff.
Fold into batter. Generously grease a springform pan.
Pour in batter and top with apple halves. Brush apples with oil.
Bake in a preheated 350 degree F. oven for 35 to 40 minutes.
Remove from pan and sprinkle with confectioners' sugar.
| % Daily Value* | |
| Total Fat 14.0g | 22% |
| Saturated Fat 8.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 102mg | 4% |
| Total Carbohydrate 120.0g | 40% |
| Dietary Fiber 5.0g | 20% |
| Sugars 76.0g | |
| Protein 7.0g | 15% |
| Vitamin A | 10% | Vitamin C | 55% | |
| Calcium | 11% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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