Apple Torte
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A wonderfully simple and rustic apple torte featuring a dense, moist, fruit-and-nut-packed interior with a crisp, sugary crust. This vintage recipe uses minimal flour for a unique and delicious texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | 8-10 servings |
🔪 Key Equipment
- 8x12x2 inch baking pan
- Large bowl
- Spoon or electric mixer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ⅔ Cup | Flour | Sifted all-purpose |
| 3 Teaspoons | Baking Powder | None |
| ½ Teaspoon | Salt | None |
| 1 ½ Cups | Sugar | None |
| 2 | Eggs | Large |
| 3 Teaspoons | Vanilla Extract | None |
| 1 Cup | Nuts | Chopped |
| 2 Cups | Apples | Diced |
Instructions
Step 1: Prep and Mix Dry Ingredients
- Preheat oven to 350°F. Grease an 8x12x2 inch baking pan well.
- In a large bowl, stir together the ⅔ cup sifted flour, 3 teaspoons baking powder, ½ teaspoon salt, and 1 ½ cups sugar until combined.
Step 2: Add Wet Ingredients and Fruit
- Add the 2 large eggs and 3 teaspoons vanilla extract to the dry ingredients. Beat the mixture well with a spoon or an electric mixer until it forms a thick batter.
- By hand, gently stir in the 1 cup chopped nuts and 2 cups diced apples until evenly distributed.
Step 3: Bake and Serve
- Pour the batter into the prepared pan and spread evenly until smooth.
- Bake for 45 minutes until the torte rises, falls slightly, and develops a golden, crisp crust.
- Serve warm with ice cream or fresh cream.
💡 Make-Ahead & Storage: Store the torte covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Original Recipe Scan
