I’m always a little bit leery of making dishes involving sliced apples because I find it incredibly hard to slice apples evenly. This recipe was a little vague and didn’t offer me any additional guidance.
- 1/8 tsp. salt
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 2 c. flour, plus 1 T. (divided)
- 1 c. sugar, plus 2 T. (divided)
- 1 c. (2 sticks) room temperature butter, plus 1 T. (divided)
- 3 eggs
- 4 c. apples, peeled and sliced (about 5 medium or three large)
- Preheat oven to 350 degrees.
- Combine salt, baking powder, cinnamon and two cups of flour in a bowl. In another bowl cream one cup of sugar with one cup of butter until smooth. Add eggs, one at a time, beating well after each addition. Stir in ingredients by hand, stirring just to combine. Do not overwork or mixture will be tough. Stir in apples.
- Prepare a 9 or 10 inch springform pan by rubbing it with remaining one tablespoon butter and dusting with remaining one tablespoon flour. Knock out excess.
- Add cake mixture to pan, spreading it out evenly, then sprinkle top with remaining two tablespoons sugar.
- Bake in preheated oven about 45 minutes or until toothpick inserted in the middle comes out clean. Cool on rack, then remove from pan for slicing and serving. Serve with ice-cream if desired.
I had a hard time mixing the apples in with the other ingredients – as a result the first slice I dived into was about seven-eighths cake to one-eighth apple slices. I don’t believe that was the intention of the dish but I suppose I won’t know unless I bit into every single slice.
The recipe says to bake this Torte for 45 minutes, which I did. However, I think it turned out a tad bit dry. Nothing a little ice-cream can’t fix.