1 stick
unsalted butter, at room temperature, plus more for the pan
1 cup
all-purpose flour, plus more for the pan
1/2 cup
white sugar
2 large
eggs
1/2 tsp.
vanilla extract
1 Tbsp.
baking powder
pinch of
salt
grated zest
of 1 lemon
3 baking
apples, such as Granny Smith, peeled, cored, and cut into 1/2" chunks
2 Tbsp.
brown sugar
1/2 cup
coarsely chopped pecans, toasted
2 Tbsp.
apricot preserves
Preheat
oven to 375 degrees.
Butter and flour an 8 or 9 inch springform pan. Set aside.
With an
electric mixer, cream butter and white sugar in a large bowl.
Add the
eggs, one at a time, and beat until light and fluffy.
Beat in the vanilla.
Stir
in the lemon zest.
In a
medium bowl sift together the flour, baking powder, and salt.
Stir dry
ingredients into creamed mixture just until combined.
Spread
the batter into the prepared springform pan.
In a
medium bowl toss together the apples, brown sugar, and pecans.
Sprinkle the apple mixture evenly on top of the batter.
Bake at
375 degrees for 50 minutes.
Microwave
preserves in a small bowl for 15 seconds.
Brush top of warm torte with warmed
preserves.
Cool torte on a rack.
Remove springform pan sides.
Cut torte into wedges to serve.
Serves 8
