Tuscan Apple Torta

This is my spin on a Tuscan Apple Torta. I prepared this cake two different ways. The first time I doubled the recipe and baked in a traditional oven in a 10 inch springform. I served the Apple Torta with a scoop of vanilla gelato and bourbon caramel. I really loved how the sides and bottom got a little crunch, and the soft cake in the center and nice and golden on top.

Next time I prepared this apple cake I prepared the single recipe in a 7 inch springform pan and baked in the instant pot. While the flavor was great, the texture was quite a bit different. The cake looked and felt more like a steamed pudding cake if that makes any sense. Still tasted great, and you all might prefer that texture, I just preferred the traditional oven method. You can try both like I did.

To bake in the instant pot you follow the steps like a cheesecake. Line the bottom of the springform pan with parchment. Line the out side of the pan with a layer of foil, and cover the top with a layer of foil. Cook on high for 50 minutes and then let the instant pot do a natural release for 20 minutes.

The recipe calls for two apples. I dice one and put into the cake batter and I slice one to fan out on top.

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Tuscan Apple Torta

I love this Apple Cake, its great for a fall dessert and its perfect for a Sunday Brunch. And if there happens to be leftovers a little slice with a cup of coffee in the morning.

  • Author: Chef Shelly
Scale

Ingredients

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

Instructions

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.

Notes

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.

Enjoy!

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