This is a rich Italian Apple Honey Torte. Growing up my grandmother just loved to use honey. She was one to put it on fried dough, on cookies, cakes and tea.This blog post is dedicated to her, the late Grandma Victoria Ferraro Colenzo we miss you always
|Apples sprinkled with cinnamon and sugar|
Grandma's Italian Apple Honey Torte Recipe
1/3 cup honey
2 tablespoons fresh lemon juice
3 large or 4 small Mcintosh apples, peeled and each cut into thick slices like wedges (about 1-1/4 pounds)
3/4 cup granulated sugar
6 tablespoons butter or stick margarine, softened
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 extra large eggs or 3 large
2 tablespoons milk
1 teaspoon grated lemon rind
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees.
Combine honey and lemon juice in a large nonstick skillet; bring to a simmer over medium heat. Add apples, cook 10 minutes or until almost tender, stirring frequently. Remove from heat, set aside.
Beat 3/4 cup granulated sugar, butter, brown sugar, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add the eggs, 1 at a time, beating well after each addition. Stir in milk and lemon rind. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating at low speed until blended. Batter is very thick. Spread batter into a 9-inch springform pan coated with cooking spray pat down with floured fingers.
Remove apples from skillet with a slotted spoon. Discard remaining any liquid left. Arrange apple slices in a flowered pattern on top or spokelike wheek on top of batter, pressing slices gently into batter, anything leftover can be put in the center of the torte. Combine 1 tablespoon granulated sugar and cinnamon; sprinkle evenly over apples. Bake at 350 degrees for 40 to 50 minutes or until cake springs back when touched lightly in center, be careful not to over bake. Cool in pan on a wire rack. Cut into wedges using a serrated knife. Serve with whipped cream or vanilla ice cream.