A wonderfully simple and rustic apple torte. This unique cake has very little flour, creating a dense, moist, fruit-and-nut-packed interior with a crisp, sugary crust.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| ⅔ Cup | Sifted Flour |
| 3 Teaspoons | Baking Powder |
| ½ Teaspoon | Salt |
| 1 ½ Cups | Sugar |
| 2 | Eggs |
| 3 Teaspoons | Vanilla Extract |
| 1 Cup | Chopped Nuts |
| 2 Cups | Diced Apples |
Instructions
- Preheat oven to 350°F. Grease an 8x12x2 inch baking pan well.
- In a large bowl, stir together the sifted flour, baking powder, salt, and sugar.
- Add the two eggs and three teaspoons of vanilla. Beat the mixture well with a spoon or an electric mixer. The batter will be thick.
- By hand, stir in the chopped nuts and diced apples.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45 minutes.
- Serve warm with ice cream or cream.
Note
As the original recipe card notes, this torte “rises and drops” and “has crisp crust,” which is a normal and delicious characteristic of this style of dessert.
