2 apples – granny smith or honey crisp
2 large eggs
1 cup sugar
1 1/4 cup flour
1/2 cup butter softened
1 teaspoon vanilla
2 tablespoons Amaretto
1 teaspoon cinnamon
2 teaspoons baking powder
2 tablespoons raw sugar
Cream together the butter and the sugar, then add eggs one at a time. Add the vanilla and Amaretto liquer beat until nice and light. In a small bowl combine the flour, cinnamon and baking powder, give it a good stir with a spoon. Peel, core and dice one apple and add it into the flour. Fold in the flour apple mix to your eggs, sugar and butter.
Pour the batter into a 7 inch springform pan that has been lined with parchment on the bottom and sprayed with oil. Peel, core and slice the remaining apple and arrange over the top like a pinwheel. Sprinkle the raw sugar over the top and bake at 350* for 40 minutes. Or until poked with a knife and it will come out clean.
The Apple Torta is great served with a scoop of vanilla gelato, bourbon caramel and sprinkle of candied almonds. You can add a few tablespoons of your favorite bourbon to about a cup of your favorite caramel ( I like Mrs Richardson’s) either warm in the microwave or heat in a small sauce pan on the stove top.
* If double the recipe bake in a 10 inch springform pan, and increase the baking time 50 – 60 minutes until a knife insert comes out clean.