Ginger Apple Torte

My dad and stepmother came for dinner a couple weeks ago. While I like to cook..I LOVE to bake...I went on the search for a nice cake..I didn't want one drowning in sugary frosting, too loaded with chocolate, or this huge cake for just 4 of us.

A website and blog I love to follow...Food 52. I went on over and started to look at their top ranked recipes...this one caught my eye...Ginger Apple Torte. It wasn't this larger than life way too many ingredients including everything but the kitchen sink recipe. It looked sophisticated and tasty and right up my alley since I've been on a fresh ginger kick!

First off..the dry ingredients sifted together... 

Nothing smells better than apples on the stove top...

Apples make the base for this torte in a springform pan

batter on top..then walnuts pressed in and some turbinado sugar on top

Fresh out of the oven...this smelled so good!

I was also very excited to use my cake holder...

I loved how you cut into this cake and there were apples everywhere

Instead of whipped cream...a scoop of vanilla bean was a perfect pair to this torte!

Ginger Apple Torte (from http://www.food52.com/) 

Ingredients 

3 large apples (I used Honeycrisp and Fuji.)

4 tablespoons turbinado sugar, divided
1/2 cup (1 stick) unsalted butter + ~2 TB butter + more for pan
1 1/2 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon ground ginger (if you want more of a gingery kick; optional)
3/4 cups brown sugar
2 large eggs
1 tablespoon lemon zest
1 tablespoon grated fresh ginger (I peeled a 2 inch piece and grated it with a microplane grater)
1 tablespoon molasses
3 tablespoons dark rum
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup plain Greek yogurt
10 walnut halves

Preheat oven to 350. Butter a 9” springform pan. If you are concerned about your springform pan leaking, wrap the bottom with aluminum foil

Core and peel apples, and cut into thin slices. Melt ~2 TB of butter in saucepan and cook until it is lightly browned. Stir in apple slices until all slices are covered with browned butter. Sprinkle ~2 TB turbinado sugar over apples, and continue to saute, stirring occasionally, till apples are softened and most of the liquid has evaporated. Set aside

In a medium bowl, stir together flour, baking soda, cinnamon, cloves, allspice, ginger (if using) and salt. Set aside

In a stand mixer fitted with the paddle attachment, cream butter and sugar till fluffy. Beat in two eggs. Beat in lemon zest, ginger, molasses, rum, and vanilla extract. (The mixture will look curdled. It's OK.)

Stir in the flour mixture a little at a time, stirring after each addition so the batter is thick and smooth. Fold in the milk and yogurt till batter is smooth and thoroughly combined

Scrape half the batter into the prepared springform pan. Cover with apple slices, and spread the other half of the batter over the apples. Smooth top with spatula. Place walnut halves on the top of the cake, and sprinkle the remaining 2 tablespoons of turbinado sugar over the top of the cake

Bake for 50-60 minutes, or until the top of the cake is golden brown and a tester inserted into the center comes out clean. The cake may slightly pull away from the sides of the pan

Transfer to a cooling rack. Run a knife along the edges of the cake to loosen it completely from the sides of the pan. Open the ring and remove it. If you want to remove the cake from the base of the springform pan, wait until it has cooled completely, then slide a long thin spatula between the cake and the base. Use a large spatula to then move it to a serving plate.

Serve as is or with a scoop of vanilla ice cream or a blob of barely sweetened softly whipped cream.

Enjoy!