Cinnamon Apple Torte
This torte is simple and foolproof to make for any occasion. You can serve it for brunch or in the evening for dessert. It keeps well in the refrigerator, so makes a great Christmas morning treat.
Prep: 45 minutes
Bake at: 450° & 400°
Makes: 8-10 servings
Pan: 9-inch springform
Difficulty: easy
Ingredients:
Layer 1:
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup (120g) all-purpose flour
Cooking spray
Layer 2:8-ounce package full fat cream cheese, room temperature1/3 cup (68g) granulated sugar1 large egg1 teaspoon vanilla extract
Layer 3:1 large tart apple, peeled, cored, and sliced thin (see "tips")1/3 cup (68g) granulated sugar1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon ground allspice2 tablespoons sliced almonds
Apricot Glaze (optional):2 tablespoons apricot preserves
Directions:
Bring butter and cream cheese to room temperature.
Begin by peeling, coring, and slicing the apple. Place slices in a medium, non-reactive bowl and set aside.
Pre-heat the oven to 450°.
Layer 1: In a medium bowl, cream butter at medium speed for 3 minutes. Gradually add sugar and salt and beat 4 more minutes. Add vanilla and combine. Stir in flour to fully incorporate. Spread onto the bottom of a prepared 9-inch springform pan, being careful to spread all the way to the edges.
Layer 2: In a medium bowl, use clean beaters to cream together cream cheese, sugar, egg, and vanilla. Spread over thr first layer all the way to the edges of the pan.
Layer 3: Thoroughly mix sugar and spices with sliced apples. Beginning with the outer edge of the torte, arrange apple slices in a circular pattern over the top. Sprinkle sliced almonds over the apples.
Bake at 450° for 10 minutes. Lower the heat to 400° and bake an additional 25 minutes. Remove to a wire rack. Heat apricot preserves in the microwave at full power for 20-30 seconds until bubbling. Use a pastry brush to gently brush preserves over the apples, taking care not to dislodge almonds or press apples into cream cheese filling.
Cool completely before removing rim. Slice and serve. Cover and store in the refrigerator. Torte is a good keeper and tastes great the second day.
Tips:
- Use a tart, firm baking apple such as Granny Smith.
- If the torte sticks a little when you remove the rim, carefully run a knife around the edge.