apple torte

 a variation of the NYT's original plum torte. We often make this with fruit that we need to eat up, but for whatever reason aren't eating it very quickly. With whatever fruit, it's always excellent!

apple torte
makes 8 servings

3/4 cup sugar
1/2 cup butter, softened
1 cup flour
1 tsp baking powder
pinch of salt
2 eggs
1-2 apples, sliced
sugar, lemon juice and cinnamon for topping

1. Heat oven to 350 degrees

2. Cream the sugar and butter together in a bowl. Add the flour, baking powder, salt and eggs. Beat well. 

3. Spoon the batter into a springform pan. Place the fruit skin side up on the top of the batter. Sprinkle lightly with sugar (use turbinado sugar if you have it) and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 tsp of cinnamon, depending on how much you like cinnamon. 

4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees).