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Ingredients
- Torte:
- 1 cup 1 cup unbleached all purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 1 teaspoon 1 teaspoon ground cinnamon
- 1/2 teaspoon 1/2 teaspoon salt
- 1 cup 1 cup sugar
- 1/4 cup 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 1 egg, beaten to blend
- 1 1/2 cups 1 1/2 cups chopped peeled apples
- 1/4 cup 1/4 cup raisins sauteed in vermouth until soft
- 1/2 cup 1/2 cup chopped walnuts
- Sauce:
- 1/2 cup 1/2 cup whipping cream
- 1/2 cup 1/2 cup (1 stick) unsalted butter
- 1/2 cup 1/2 cup packed dark brown sugar
- 1/2 cup 1/2 cup sugar
- 3 tablespoons 3 tablespoons dark rum
- Vanilla ice cream
Details
Servings 6
Preparation
Step 1
Torte:
Preheat oven to 350F. Butter 8-inch round or square pan with 2-inch high sides. Saute raisins until vermouth is almost gone, then let sit and soak up remaining liquid. 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, raisins and nuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly. Serve with vanilla ice cream or frozen yogurt. Can be made 1 day ahead. Cool completely. Cover torte, let stand at room temperature).
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 occasionally, about 3 minutes. Mix in rum. Cool sauce slightly. (This can be made the day before. Cool and refrigerate. Warm before serving.
Serve with vanilla ice cream.
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