I’ve got a confession to make: I’ve been hoarding recipes. I know…the horror of it. It’s kind of an obsession. I cut them out of magazines, request them from friends, and spend way too much time saving them on Pinterest. And then they just sit there. Or I file them into folders to use at a later date. Or I make them and forget to share them with you. Any way you look at it, I’ve been a bad blogger, remiss in providing you with new and yummy recipes.
I’m striving to be better about both the hoarding and the writing. If I cut, Pin, or request a recipe, I am going to try to make it right away and share (if it is share-worthy). That should help my hoarding disorder and my lack-of-writing disorder.
So, in turning over this new leaf, I am sharing a recipe I snipped out of the September issue of Sunset. Perfect for Fall, it was terribly simple to make and you probably have most, if not all, of the ingredients in your house already.
I served this yummy torte at our weekly family Sunday dinner. But Butcher Son was too full last night and ate it this morning for breakfast. I also think it is the perfect afternoon snack with a cup of tea. So, really, you can eat this treat any old time.
It is moist, almost custardy, and not too sweet. It looks like you carefully layered apples with the cake
So, head down to the farmer’s market, pick up some tasty Fall apples and get cooking.
Apple Cream Torte
1 ½ pounds (304) apples (Cameo, Gala, and Fuji work best)
3 large eggs, at room temperature
1 cup granulated sugar
¾ cup heavy whipping cream
1 teaspoon vanilla extract
1 cup flour
1 ½ teaspoon baking powder
½ teaspoon salt
Preheat oven to 325°. Butter and generously flour a 9-inch springform pan. Shake out excess flour and set aside.
Using a paring knife or sharp corer, core apples from stem down through seeds and base to remove in one cylinder. Peel apples and slice crosswise into 1/4-inch rings. Set aside.
In a large bowl, using a mixer with whisk attachment, beat eggs and granulated sugar on high speed until pale and slightly thickened, 1 1/2 to 2 minutes. Reduce speed to medium and add cream and vanilla. Beat about 30 seconds more to blend.
Add flour, baking powder, and salt and blend on low speed until evenly combined.
Now, add the apples (including any uneven end pieces) to batter and stir gently with a spatula to coat each one with batter, separating the slices. Pour the mixture into your prepared pan and arrange apples flat with a spoon or your fingers.
Bake until golden brown on top and a toothpick inserted into center of cake (rather than an apple piece) comes out clean, 1 to 1 1/4 hours.
Let the cake cool on a rack for 20 minutes, then run a slender knife between the edge of the cake and the pan. Remove pan rim and cool cake at least 10 minutes more.
Serve warm or at room temperature, dusted with powdered sugar.