Prep 45 mins
Cook 50 mins
From Gourmet Magazine
- 1 cup unsalted butter, well softened, divided
- 1 1⁄2 cups sugar, divided
- 2 lbs tart apples, peeled, cored, and halved lengthwise (Granny Smith, Northern Spy, or Greening)
- 3⁄4 teaspoon salt, divided
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon ground allspice
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg, grated
- 1 1⁄2 cups walnuts, coarsely chopped, toasted, and cooled completely (5 ounces)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon almond extract
- 3 tablespoons apple jelly
- Preheat oven to 350°F with rack in middle.
- Butter pan and fit a round of parchment paper in bottom. Butter parchment, then flour pan.
- Spread 1/2 stick butter thickly on bottom of a 12-inch heavy skillet and sprinkle 1/2 cup sugar evenly over butter. Arrange apples, cut sides down, over sugar and sprinkle with 1/4 teaspoon salt. Cook over medium heat, turning apples occasionally, until sugar is caramelized and apples are tender and golden brown, 15 to 20 minutes.
- Arrange apples, cut sides down, in concentric circles in bottom of cake pan, then pour over any caramel from skillet.
- Whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and remaining 1/2 teaspoon salt.
- Pulse walnuts with remaining cup sugar in a food processor until finely ground.
- Beat remaining 1 1/2 sticks butter in a bowl with an electric mixer until creamy, about 3 minutes. Add walnut sugar and beat until just combined. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined (batter will be thick).
- Dollop batter over apples and spread evenly. Bake until torte just begins to pull away from side of pan and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool torte in pan on a rack 30 minutes. Put rack over torte, then invert torte onto rack.
- Melt apple jelly in a small heavy saucepan over low heat, stirring. Brush apples generously with jelly, then cool torte completely, 1 to 1 1/2 hours.
- Cooks' note: Torte is best the day it is baked but can be made 1 day ahead and kept, covered with foil or in an airtight container, at room temperature.