October is my favorite month. And not just because my Birthday is on the 8th. 😉 There’s also Halloween, Fall leaves, pumpkin pie, carving pumpkins, pumpkin spice lattes, PUMPKIN EVERYTHING! I don’t know what the deal is, but seems like Mother Nature hasn’t quite got the memo about October. It’s been in the 70’s all week. Which means we have to go to beach (which is awesome) BUT I want brisk air, sweaters and boots, apple cider! Come on Fall. I’m ready for you. That’s why I made this Apple Torte. It tastes very Fall-y with all that caramelized cinnamon sugar, warm apples, and sweet cake. It’s just too good! Then again, my boyfriend texted me this morning saying it was 19 degrees this morning in my good ol’ home town. I don’t think I would trade places with him for the sake of getting to wear scarves. But I do think he should come here and eat pumpkin everything and the apple torte (with ice cream) and sit at the beach. Cold weather or not, it’s October and I LOVE October.
RECIPE (Adapted from Living Vintage)
– 1 cup granulated sugar
– 1/2 cup buter, room temperature
– 1 cup all-purpose flour
– 1 tsp baking soda
– 1/4 tsp salt
– 2 eggs
– 5-6 granny smith apples, peeled and sliced
– juice of 1 lemon
– 1/4 cup flour
– 1/2 cup brown sugar, packed
– 1/2 tsp cinnamon
– 2 T butter
Preheat oven to 325 F. Grease a spring form pan.
In a medium sized bowl, cream together butter and sugar. Sift in flour, baking soda, and salt. Combine. Add eggs one at a time and mix together until combined. Pour batter into spring form pan.
Coat the apples in lemon. Make a layer of apples spiraling around the cake batter.
Combine flour, brown sugar, and cinnamon. Sprinkle evenly on top of the apples. Break the butter into small pieces and place evenly around on top.
Bake until golden brown and a knife comes out clean. (The time will depend on the size of pan your using. If you use a 9 inch spring form pan it will take about an hour, but I used a bigger size that took about 40 minutes. Keep an eye on it! It will smell amazing too.)
Allow to cool 5-10 minute. Remove sides of pan and serve! With vanilla bean ice cream! Yum. I should’ve done that. Enjoy 😉