Biscoff Upside-Down Apple Torte

Directions

1. 1
   {"0":"Heat oven to 350 degrees Farenheit. Lightly grease an 8 or 9-inch nonstick round cake pan or coat lightly with cooking spray; set aside.","2":"Finely crush cookies; set aside.","4":"Melt butter; set aside to cool.","6":"Peel and core apples; cut into thin slices and set aside.","8":"Beat together eggs and 1\/2 cup of the sugar in a medium bowl with a wooden spoon. Stir in butter. Stir in flour and crushed cookies; mix well and set aside.","10":"Cook remaining 1\/2 cup sugar in a small skillet over medium heat until completely melted and golden brown, about 5 minutes, stirring occasionally. Immediately pour into prepared pan, tilting pan to evenly spread caramel. Arrange apples in concentric circles over hot caramel. Spread cookie mixture evenly over apples.","12":"Bake 40 minutes or until golden brown and center is set. Cool in pan on wire rack 5 minutes. Use a knife to loosen cake from edge of pan; invert onto a serving plate. Serve warm or at room temperature with ice cream if desired.","14":"*Biscoff cookies are available in 8.8 oz packages or individual .5 oz two-packs at www.biscoff.com or through retailers nationwide.","16":"**If self-rising flour is unavailable, use all-purpose flour plus 1 teaspoon baking powder and 1\/4 teaspoon salt. Recipe courtesy of Dimitri Messiaen for Lotus Bakeries."}