Italian Apple Torte

This rustic Italian cake is bursting with flavor. For a more elegant presentation, cut the peeled apples into thin curved slices instead of chunks and arrange them in an overlapping circular fashion from the center of the cake to the outer edge. 

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