Apple Walnut Torte

Name: Apple Walnut Torte
Ingredients: 2 sticks unsalted butter, well softened, divided; 1 1/2 cups sugar, divided; 2 pounds 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 ounces), coarsely chopped,; , and cooled completely; 2 large eggs; 1 teaspoon pure vanilla extract; 1/4 teaspoon pure almond extract; 3 tablespoons apple jelly; Equipment: a 9- by 3-inch round cake pan or a 9-inch springform pan wrapped in foil; Accompaniment:

18 ingredients

9 steps

Ingredients

2 sticks unsalted butter, well softened, divided
1 1/2 cups sugar, divided
2 pounds 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 ounces), coarsely chopped,
, and cooled completely
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3 tablespoons apple jelly
Equipment: a 9- by 3-inch round cake pan or a 9-inch springform pan wrapped in foil
Accompaniment:

Directions

1

Preheat oven to 350°F with rack in middle.
2

Butter pan and fit a round of parchment paper in bottom. Butter parchment, then flour pan.
3

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.
4

Arrange apples, cut sides down, in concentric circles in bottom of cake pan, then pour over any caramel from skillet.
5

Whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and remaining 1/2 teaspoon salt.
6

Pulse walnuts with remaining cup sugar in a food processor until finely ground.
7

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).
8

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.
9

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.