Tuesday, October 22, 2013

Fruit Torte

It's been awhile since I've blogged about any recipes that I've tried out.  Which isn't to say I haven't tried out any.  It's just that baking and cameras don't mix and I sometimes (often) forget to pull out the camera.  I did manage to pull out the camera to get a shot of this very yummy fruit torte before it disappeared.

I found this recipe on the Smitten Kitchen blog.  It goes by the name Purple Plum Torte.  I didn't have any plums, but we have about fifteen boxes of apples ... so I made an Apple Torte. 

Yes, Manuel picked these fifteen or so boxes of apples in late September when he went to help harvest the grapes at his parents farm.  Yes, we have been giving away a lot of apples to friends.  Yes, we have a second fridge just for this over-abundance of fruit.  Yes, I think we are crazy too ;)

The recipe is incredibly easy, so I hope you'll try it.  I expect you could use almost any fruit of your choosing.


Flour - 1 cup
Baking Powder - 1 teaspoon
Salt - large pinch
Sugar 1 cup // plus 1-2 tablespoons
Unsalted Butter, softened - 1/2 cup
Eggs - 2 large
Fruit - 2 apples
Lemon Juice - 2 teaspoons
Cinnamon - 1 teaspoon

Heat oven to 350F.  Pull out a 9" spring form pan so that it's ready.

Peel, core, and slice the apples.  Place in a medium bowl.  Sprinkle the 1-2 tablespoons of sugar, followed by the cinnamon and lemon juice.  Mix with your hands to coat.  Set aside.

Stir together the flour, baking powder, and salt in a medium bowl.  In a large bowl cream the butter and sugar until fluffy and light in colour.  Add the eggs, one at a time.  Then add the dry ingredients, mixing until just combined.

Spoon the batter into the spring form pan and smooth the top.  Arrange the fruit all over the batter, pushing slightly in.  bake until the cake is golden and a toothpick inserted in the centre comes out free, about 45-50 minutes (40-45 convection oven time, with 325F).  Cool on a rack.

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