Honey apple torte: A recipe for Thanksgiving

Looking for something different to serve for Thanksgiving dessert this year? Or to go with your leftovers? How about a mouth-watering honey apple torte?

I can’t remember where I found this recipe — in a cooking magazine many years ago, I think.

In the spirit of Thanksgiving, I decided to share it with you. It’s pretty easy to make. If you’re feeling especially indulgent (aren’t we allowed to be during the holidays?) top it off with a dollop of whipped cream or a scoop of French vanilla ice cream. Although, I can guarantee that it tastes just fine with nothing on top.

Honey Apple Torte

10 Slices

Ingredients

  • 1/3 cup honey
  • 2 TBS fresh lemon juice
  • 3 Granny Smith apples peeled and each cut into 8 wedges
  • 3/4 cup granulated sugar
  • 6 TBS butter or margarine softened
  • 1/4 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 tsp grated lemon rind
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • cooking spray
  • 1 TBS granulated sugar
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat oven to 350°
  2. Combine honey and lemon juice in a large nonstick skillet; bring to a simmer over medium heat. Add apples; cook 14 minutes or until almost tender, stirring frequently. Remove from heat and set aside.
  3. Beat 3/4 cup granulated sugar, butter, brown sugar and vanilla at medium sped until well blended (about 4 minutes.) Add eggs, one at a time, beating well after each addition. Beat in lemon rind. Combine flour, baking powder and salt. Gradually add flour mixture to sugar mixture, beating at low speed until blended. Pour batter into a 9-inch springform pan coated with cooking spray.
  4. Remove apples from skillet with a slotted spoon; discard remaining liquid. Arrange apple slices spoke-like on top of batter, pressing slices gently into batter. Combine 1 TBS granulated sugar and cinnamon; sprinkle evenly over apples.
  5. Bake at 350° for one hour or until cake springs back when touched lightly in center. Cool in pan on a wire rack. Cut into wedges using a serrated knife.
    Enjoy the recipe and Happy Thanksgiving!
Diane Atwood

About Diane Atwood

For more than 20 years, Diane was the health reporter on WCSH 6. Before that, a radiation therapist at Maine Medical Center and after, Manager of Marketing/PR at Mercy Hospital. Now she writes the award-winning blog Catching Health with Diane Atwood.