apple torte

This summer I believe I made this five times in one week. Thats how good it was! Except for this version I changed it up a bit and added apples to the top. The original recipe called for plums, but of course when we ran out of plums in our yard I had to improvise. The apple torte came out equally as delicious as the plum torte. This was one of the quickest tortes I have ever made, it probably took under 30 minutes to assemble, but it did have to cook for 50 minutes. :( This is easy to make if you are busy because after you make the batter and put it in the oven you have about an hour to chill and get any work you have done. One other thing, this pairs like magic with Swenson's toasted almond ice cream.

What you need: makes one 9-inch torte

1 cup (125 grams) all-purpose flour
1 teaspoon (5 grams) baking powder (the aluminum-free kind, if you can find it)
Large pinch of salt
1 cup (200 grams) granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
2 large eggs
2-3 apples thinly sliced into wedges
2 teaspoons (10 ml) fresh lemon juice
1 teaspoon or tablespoon ground cinnamon

Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.

Spoon batter into an ungreased 9-inch springform pan* (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the apples, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar. *

Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 45 to 50 minutes. Cool on rack.

Once cool, remove from the springform pan and serve!