It’s that time of year for me where all of my portrait clients return for their traditional yearly photo session. I’m half way thru it and have a few more to go before I see the light at the end of the tunnel. Even though I’m extremely busy these days (and honestly a little stressed), my joy comes from seeing my adored clients again and how much the little ones have grown. I’m such a lucky girl to be part of their lives even if it’s once a year!
In the midst of my busy season, I always crave simple but delicious recipes….but don’t we all? Ha!
This recipe is by Sunset Magazine. I made the torte as written serving it without the Crème fraiche. What attracted me to this recipe was the simple ingredients and easy preparation process. The apples remained crisp and their flavor came through as expected. This cake will be on my rotation list for sure. Next time I may add 1 tablespoon of cinnamon in the batter along with some sliced almonds on top. Can’t go wrong with that!
Apple Cream Torte
- 1 1/2 pounds (3 or 4) tender-sweet apples, such as Cameo, Fuji, or Gala
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- Powdered sugar
- Crème fraîche (optional)
- Preheat oven to 325°. Butter and generously flour a 9-in. 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-in. rings. Set apples 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.
- Add apples (including any uneven end pieces) to batter and stir gently with a spatula to coat, separating slices. Pour mixture into prepared pan and arrange apples flat.
- Bake cake 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 cake cool on a rack 20 minutes, then run a slender knife between edge of cake and pan. Remove pan rim and cool cake at least 10 minutes more.
- Serve warm or at room temperature, dusted with powdered sugar and topped with spoonfuls of crème fraîche if you like.