Caramel and tart Granny Smiths that turn almost saucy breathe new style into upside-down cake; toasted walnuts, ground with sugar and mixed into the batter, lend moistness, and their flavor is teased out with spices and a nip of almond extract.
Recipe information
Total Time
4 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Butter pan and fit a round of parchment paper in bottom. Butter parchment, then flour pan.
Step 3
Spread 1/2 stick butter thickly on bottom of a 12-inch heavy skillet and sprinkle 1/2 cup sugar evenly over butter. Arrange apples, cut sides down, over sugar and sprinkle with 1/4 teaspoon salt. Cook over medium heat, turning apples occasionally, until sugar is caramelized and apples are tender and golden brown, 15 to 20 minutes.
Step 4
Arrange apples, cut sides down, in concentric circles in bottom of cake pan, then pour over any caramel from skillet.
Step 5
Whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and remaining 1/2 teaspoon salt.
Step 6
Pulse walnuts with remaining cup sugar in a food processor until finely ground.
Step 7
Beat remaining 1 1/2 sticks butter in a bowl with an electric mixer until creamy, about 3 minutes. Add walnut sugar and beat until just combined. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined (batter will be thick).
Step 8
Dollop batter over apples and spread evenly. Bake until torte just begins to pull away from side of pan and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool torte in pan on a rack 30 minutes. Put rack over torte, then invert torte onto rack.
Step 9
Melt apple jelly in a small heavy saucepan over low heat, stirring. Brush apples generously with jelly, then cool torte completely, 1 to 1 1/2 hours.
