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
M. Field
Recipe
| Measurements | Ingredients |
|---|---|
| ⅔ Cup | Sifted Flour |
| 3 Teaspoons | Baking Powder |
| ½ Teaspoon | Salt |
| 1 Cup | Sugar |
| 2 | Eggs |
| 3 Teaspoons | Vanilla Extract |
| 1 Cup | Chopped Nuts |
| 2 Cups | Cubed Apple |
Instructions
- Preheat your oven to 350°F. Grease an 8x12x2 inch baking pan well.
- In a large bowl, sift together the flour, baking powder, and salt. Stir in the sugar.
- Add the two eggs and three teaspoons of vanilla. Beat the mixture well with a spoon or an electric mixer until a thick batter forms.
- By hand, stir in the chopped nuts and cubed apple until they are evenly distributed.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45 minutes.
- Serve warm or at room temperature with ice cream or cream.
Note
As the original recipe card notes, this torte “rises and falls,” which is a normal and delicious characteristic of this style of dessert, creating a wonderfully crisp top.
