Tuesday, April 27, 2010

What's this? Another apple recipe?

That's right- more apples! I promise, this one is just as good if not better than the muffins. (Although, those muffins are a little hard to beat.... ) 

I think John has been enjoying my apple recipe adventure for the past week. He is a huge fan of anything with an apple attached to the name- Apple pie, apple crisp, apple dumplings, apple muffins- even baked pork chops with apples and onions. So this weekend when I decided that I wanted to bake something with apples and didn't have everything on hand, it really shouldn't have surprised me that he was all for heading out to get the few things I needed. Off we went to the store and by around 11pm we were eating dessert. (Hey, don't judge. It was the weekend. You can have dessert whenever you want to on the weekend.)

This tasty apple torte was nicely buttery with a hint of lemon that just makes it all pop. Top with a little dollop of vanilla ice cream and yummmmm, you just might want to go back for seconds.  

Buttery Apple Torte
  • 1/2 cup (4 oz or 125 g) plus 1 Tbsp of unsalted butter
  • 3 good-for-cooking apples, peeled, cored, and cut into slices 1/4 inch (6 mm) thick
  • 2/3 cup (3 1/2 oz or 105 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 whole eggs, plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (8 oz or 250 g) granulated sugar
  • 1/2 teaspoon grated lemon zest


1 Preheat an oven to 375°F (190°C). Generously greese and flour a 9-inch (23 cm) round cake pan with 2 inch (5 cm) sides.
2 In a microwave, melt the butter. Pour 6 Tbsp (3 fl oz or 90 ml) of it into a small bowl or cup and set aside. Add the apple slices and the remaining butter to a large frying pan and cook on low heat, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.
3 In a small bowl, stir together the flour, baking powder, and salt. In a large bowl, beat the whole eggs and egg yolk until blended. Add the 6 Tbsp of melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top.
4 Bake until browned, 30-35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.

Recipe taken from one of my favorite blogs, Simple Recipes, without changes.

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