Serves8
- Active time:45 min
- Start to finish:4 hr (includes cooling)
November 2007
Caramel and tart Granny Smiths that turn almost saucy breathe new style into upside-down cake.
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2
sticks unsalted butter, well softened, divided
-
1 1/2
cups
sugar, divided
-
2
lb
tart apples such as Granny Smith, Northern Spy, or Greening, peeled, halved lengthwise, and cored
-
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
grated nutmeg
-
-
1 1/2
cups
walnuts (5 oz), coarsely chopped, toasted, and cooled completely
-
2
large eggs
-
1
teaspoon
pure vanilla extract
-
1/4
teaspoon
pure almond extract
-
3
tablespoons
apple jelly
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Preheat oven to 350°F with rack in middle.
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Butter pan and fit a round of parchment paper in bottom. Butter parchment, then flour pan.
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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.
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Arrange apples, cut sides down, in concentric circles in bottom of cake pan, then pour over any caramel from skillet.
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Whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and remaining 1/2 teaspoon salt.
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Pulse walnuts with remaining cup sugar in a food processor until finely ground.
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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).
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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.
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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.
