(c) A Marcy Goldman, BetterBaking.Com Original Recipe
McIntosh Apple Torte
This is a stunner – a cross between pastry, cake and something altogether unique in its own right. It is a crust that houses a ton of apples. Bake it all up and when it is still warm, pour over the vanilla sauce or ‘glue’ that will hold it altogether (along with an overnight stay in the fridge). It serves 12-20 and keeps well for days. A wonderful go-to favourite cake of mine. A Goldman girl classic handed off to me from my mother. A beginner can do this cake but it always comes out looking like a pro did it.
½ cup unsalted butter, melted and cooled
1 cup sugar
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 3/4 teaspoons baking powder
¼ teaspoon salt
6-8 cups (enough to fill up pastry flush to top) sliced peeled, McInstosh apples
1/3 cup sugar
1 tablespoon flour
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon
Sauce (goes on cake while still baking)
¼ cup unsalted butter, melted
1 cup sugar
1 teaspoon pure vanilla extract
Preheat oven to 350 F. Line a baking sheet with parchment paper. Spray a 9 or 10-inch spring form pan with non-stick cooking spray.
For the Crust, in a mixer bowl, hand mix the butter, sugar, eggs, vanilla, flour, baking powder and salt. If mixture is very soft, add in 2 tablespoons more of flour. Wrap or cover and refrigerate 30-60 minutes.
Pat crust into a 10 inch spring for pan or a deep 9 inch quiche pan. Dough should go up the sides and make sure corners are not too thick with dough, i.e. even it out as best you can.
In a large bowl, toss the apple slices gently with the sugar, flour, lemon juice and cinnamon. Spoon into crust. There should be enough apples so it is almost overflowing. If not, add more. Place pan on baking sheet.
Bake one hour or until crust is browned around edges and apples are browned.
Meanwhile, for Sauce, mix butter, sugar, eggs and vanilla in a small bowl. Pour or drizzle over the apples into the hot cake. Bake another 20 minutes.
© This is a Marcy Goldman/BetterBaking.com original recipe
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