Apple Nut Torte Recipes

APPLE NUT CAKE

Steps:

• Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.
• In a large bowl, whisk together flour, salt and baking soda.
• Add sugar, oil, eggs, and vanilla, mix well - stirring for at least 1 minute. The batter will be thick.
• Fold in the apples and pecans.
• Spread the batter into the prepared Bundt pan and bake for 1 hour or until golden brown and just pulling away from the edges of the pan. Allow to cool in the pan for about 10 minute before inverting onto a serving plate or platter.

APPLE BAVARIAN TORTE

Steps:

• Preheat oven to 450°. In a small bowl, cream butter and sugar. Beat in flour and vanilla until blended. Press onto the bottom of a greased 9-in. springform pan., In a large bowl, beat cream cheese and 1/4 cup sugar until fluffy. Beat in egg and vanilla. Pour over crust. In another large bowl, toss apples with cinnamon and remaining sugar. Spoon over cream cheese layer., Bake 10 minutes. Reduce oven setting to 400°; bake 25 minutes. Sprinkle almonds over top; bake 10-15 minutes longer or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack. Remove sides of pan before slicing. Store in the refrigerator.

APPLE NUT TORTE

Steps:

• Mix ingredients in order given in a large mixing bowl then fold in apples and nuts.
• Spread in a 9 X 13" pan.
• Bake at 350° for 40 to 50 minutes.

APPLE TORTE WITH BREADCRUMB-HAZELNUT

Steps:

• For apple filling:
• Arrange apples in even layer in heavy large skillet. Sprinkle with sugar, then pour apple cider over. Cover and cook over medium heat until apples are tender, gently turning apples occasionally, 8 to 10 minutes. Uncover; cook until juices evaporate, frequently but carefully turning apples to keep wedges intact, about 10 minutes. Remove from heat. Let apples cool completely in skillet. DO AHEAD: Can be made 1 day ahead. Transfer to bowl. Cover; chill.
• For crust:
• Preheat oven to 350°F. Spread breadcrumbs on large rimmed baking sheet. Bake until dried and light golden, stirring occasionally, about 20 minutes. Cool.
• Finely grind hazelnuts and 6 tablespoons sugar in processor. Add 3 cups breadcrumbs; process 5 seconds. Transfer mixture to large bowl. Stir in 4 tablespoons sugar, lemon peel, and salt. Combine milk and butter in small saucepan. Stir over medium heat just until butter melts. Pour milk-butter mixture over breadcrumb mixture; stir until moistened (dough will be sticky). Let dough rest in bowl until liquid is absorbed, about 15 minutes. Transfer 1 cup dough to floured work surface. Gather into ball; flatten into disk. Press out to 9-inch round; wrap in plastic. Chill at least 1 hour for top crust. Transfer remaining dough to work surface. Gather into ball; flatten into disk. Press disk onto bottom and up sides of 9-inch tart pan with removable bottom, pushing crust up to extend 1/2 inch above sides. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Preheat oven to 375°F. Fill crust with apple mixture. Place top crust over filling. Fold bottom crust overhang up over top crust edges, pressing together to seal.
• Bake torte until crust is deep golden and crust begins to separate from sides of pan (top crust may crack), about 1 hour. Cool in pan on rack at least 2 hours. Carefully remove sides from tart pan. Transfer to platter. Dust with powdered sugar. Cut into wedges. Serve with whipped cream.

APPLE TORTE (EASY-ONLY 3 APPLES)

Steps:

• Preheat oven to 350 degrees F.
• Cream toghether butter and sugar. Add egg and beat.
• Sift together flour, cinnamon, baking powder, baking soda and salt.
• Beat dry ingredients into butter mixture.
• Stir apples into batter, which will be thick and hard to stir.
• Turn into a buttered 9" pie pan and spread smooth.
• Bake for 1 hour, until just brown.

APPLE TORTE

Steps:

• Crust: cream butter and sugar, add vanilla and mix well.
• add flour and blend with your hand till crumbly.
• press into the bottom and 3/4 up the sides of 2 9 inch springform pans.
• Filling: beat cream cheese and sugar, add vanilla.
• Add eggs one at a time, beating well after each egg.
• pour half into each crust.
• Topping: Mix apples cinnamon and lemon juice.
• Lay apples on top on cheese mixture in a curcular pattern, and inside and outside row.
• Top with almonds.
• Bake at 350 for 45 minutes to an hour.
• Cool on wire rack for 1 hour.
• Remove from pan and refrigerate over night.