Apple torte not Macaroni Grill's but it's still good
Ellen Folkman | Special to the Times
Caramel Apple Torte is right at home in the fall, especially on the Thanksgiving table.
Several years ago Macaroni Grill used to have an apple torte on their dessert menu. Does anyone have a recipe? Thank you.
Mara Scanlon, Lutz
Sara Maclaine of Brandon found this recipe earlier this year on cravingsofalunatic.com. It's not the Macaroni Grill dessert but she says this is delicious. She modified it by adding cinnamon after making it once and feeling something was missing. It was a good decision. What you don't expect with this dessert is that the caramel takes on a hint of apple flavor. It's a nice surprise and burst of flavor. The apple chunks are a pleasant change from slices so commonly found in apple pie. While the caramel has that hint of apple, the apples are soft with a hint of caramel. It's a delightful fall dessert and perfect for any Thanksgiving dinner.
Paula Prentiss of Crystal Beach is looking for a good gluten-free quick-bread recipe.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email firstname.lastname@example.org. Include your name, city and phone number.
© 2014 Tampa Bay Times
Caramel Apple Torte
For the cake (crust):
3 ½ cups flour
¾ cup sugar
2 ¼ teaspoons baking powder
1 teaspoon cinnamon
2 large eggs
3 tablespoons Greek yogurt, plain or vanilla
12 ounces very cold butter, sliced thinly
For the filling and caramel sauce:
6 medium apples
½ cup brown sugar
2 ounces butter
2 ounces heavy cream
Peel the apples and cut into small chunks (about 1 inch in size), then set aside.
Prepare a 9-inch springform pan by greasing the bottom with butter and dusting with flour. Set aside.
Make the filling and sauce by putting the brown sugar in a saute pan and heating it until it starts to melt and brown, stirring only when it begins to melt. As the sugar melts and browns, add the butter and mix with a wooden spoon. Add in the heavy cream, being careful it doesn't splash up on you. Stir until smooth. Stir in the apples and allow to simmer for 7 to 10 minutes.
Remove the apples from the caramel with a slotted spoon, reserving caramel, and cool apples until just warm.
In a large bowl, mix all of the crust ingredients except butter. Mixture will be dry. Add all the thinly sliced butter and work it into the mixture gently. It should be well combined but lumpy.
Press half the mixture gently into the prepared springform pan. Add the apples and spread evenly. Sprinkle the remaining crust mixture evenly over the apples.
Bake in a preheated 350-degree oven for 45 to 50 minutes or until a toothpick comes out clean.
The remaining caramel sauce will have thinned out from the juice of the apples. Simmer and reduce until it has thickened, about 10 to 15 minutes. Drizzle caramel sauce over slices and serve warm or at room temperature.
Source: Modified from cravingsofalunatic.com