Friday, November 7, 2014

Apple Torte Riff

Sooooooo, this is another recipe I was inspired by Bon AppĂ©tempt to make. It's based on the Purple Plum Torte recipe, adapted by Morris, published during plum season every year in the New York Times. It's pretty amazing (tart and sweet) and my husband, who summarily avoids cake, loves it, which is really saying something. The apple inspiration, thusly sliced, came from this cake by Smitten Kitchen, and from the fact that the market next to my apartment had no plums the day I made this.

I decided to try the recipe with apples tossed in honey, lemon juice and cinnamon. It came out great but on the sweeter side, so I'd suggest using sour green apples, or the plums called for in the recipe of origin, if you make it.

Here's the recipe. Tell me how it comes out for ya!

Sour Apple Torte
Adapted slightly from Bon AppĂ©tempt and the New York Times
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon table salt
2/3 cup granulated sugar 
1/2 cup unsalted butter, room temperature
2 large eggs
4 small sour apples, peeled, cored and sliced thinly 
1 Tablespoon freshly squeezed lemon juice
1 teaspoon ground cinnamon
1 Tablespoon honey
1/4 cup sliced almonds, optional

Preheat your oven to 350. Grease an 8 or 9 inch springform pan (both sizes work great just check on the large pan on the earlier side) and set it on a baking sheet. 

Prep the apples by peeling, coring, halving, then slicing, as pictured above, like a hasselback potato. Mix together the lemon juice, honey and cinnamon and drizzle over the apples to coat them while trying not to separate the slice bundles.

In a separate bowl, whisk together the flour, baking powder and salt. 

In the bowl of a mixer, or with an electric handheld, cream the butter and sugar for about 4 minutes until light and fluffy. Add the eggs, mixing for another minute. Add the dry to the wet and mix until just combined. 

Use a spatula to transfer the batter (mine is always very thick) to your prepared pan and smooth it out to the edges. An offset spatula makes easy work of this. 

Nestle the apples around the edge and then center of the pan, leaving about a half-inch from the edge and each other, around each bundle. Drizzle any remaining honey/cinnamon/lemon juice mixture over the cake batter and apples.

*I found that this is especially important if you are using plums because they basically melt leaving cavities in the cake, so moving them in a smidge from the edge of the pan helps to keep the your cake intact.

Sprinkle the top of the cake with the almonds and bake for about 45-50 minutes until it passes the toothpick test.

I like this cake when it's warm best (with either plums or apples) despite it being generally recommended at room temp on the second day. Enjoy!