Autumn Apple Torte: adapted from Martha Stewart's 'Apple Pie Cake' - Everyday Food
- 2 cups all-purpose flour
- 1 cup packed light-brown sugar
- 1 cup (2 sticks) unsalted butter
- 2 teaspoons ground cinnamon
- pinch of ground ginger
- pinch of ground allspice
- pinch of ground nutmeg
- 6 tart apples, such as Granny Smith
- 2 tablespoons freshly squeezed lemon juice
- In a large bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in the butter until the mixture forms pea-size pieces. Press two-thirds of the crumb mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Preheat the oven to 350 degrees. Core and peel the apples. Cut into thin slices, and place in a large bowl. Toss the apple slices with the remaining teaspoon cinnamon, ginger, allspice, nutmeg and the lemon juice. Arrange apples in the prepared pan; they will come up over the sides of the pan. Sprinkle the remaining crumb mixture over the apples.
- Place pan on an aluminum foil–lined baking sheet, and bake until cooked through and golden brown on top, about 1 hour and 15 minutes. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve, or refrigerate for 2 hours to set more firmly. Serve at room temperature.