posted by Becky 02-04-101 1:11 PM
Apple Nut Torte
1 3/4 cup sugar
1 cup oil
3 eggs
1 tsp. vanilla
2 cup flour
1 tsp. soda
1 tsp. cinnamon
4 apples, sliced as for pie
Mix with beater sugar, oil, eggs and vanilla. Add flour, soda, cinnamon, chopped nuts and apples. Stir all together. Pour into greased oblong pan. Bake 1 hour at 350 degrees.
Apple Nut Torte
3 eggs, well beaten
1 3/4 cups sugar
1 cup Mazola oil
2 cups flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
1/2 cup walnuts
4 cups apples, cut up
Mix together as given; fold in apples and nuts. Grease and flour 9 x 13-inch pan. Bake 1 hour at 350 degrees.
Apple Nut Torte (Apfel-Nuss Torte)
1 1/2 cups sugar
4 well beaten eggs
2/3 cup flour
1 tsp. baking powder
1/2 tsp. salt
2 cups peeled chopped apple
1 cup chopped walnuts
Add sugar to well beaten egg; beat with electric mixer until thick and light, about 5 minutes at high speed. Sift together flour, baking powder and salt; fold into egg mixture. Lightly mix in apples and nuts.
Grease bottom of 13 x 9 x 2-inch pan. Pour in batter and bake in moderate oven (350 degrees) for 40 to 45 minutes. Cut in squares and serve with whipped cream. Garnish each square with walnut half. (Note: Try a
dash of cinnamon in the whipped cream.)
Apple Walnut Torte with Caramel Rum Sauce
1 cup unbleached all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup sugar
1/4 cup unsalted butter, room temperature
1 egg, beaten to blend
1 1/2 cups chopped peeled apples
1/2 cup chopped walnuts
Sauce:
1/2 cup whipping cream
1/2 cup (1 stick) unsalted butter
1/2 cup packed dark brown sugar
1/2 cup sugar
3 tbsp dark rum
Vanilla ice cream or frozen yogurt
For Torte: Preheat oven to 350 F. Butter 8- inch diameter cake pan with 2-inch high sides.
Sift first 4 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Add egg and beat well. Stir in dry ingredients, then apples and nuts. Transfer batter to prepared pan.
Bake until tester inserted into center comes out clean, appx 45 minutes. Transfer to rack and cool slightly.
(Can be made 1 day ahead. Cool completely. Cover Torte; let stand at room temperature.)
For Sauce: Combine first 4 ingredients in heavy medium saucepan over medium heat. Stir until butter melts and sugars dissolve. Increase heat and boil until slightly thickened, whisking occassionally, about 3 minutes. Mix in rum. Cool sauce slightly.
Slice torte. Serve warm or at room temperature with ice cream and sauce.
Originally came from Rogue River Lodge