Another classic from Lou Seibert Pappas.
Cinnamon-Apple Walnut Torte
Yield: 1 9-inch torte; serves 8
1 cup firmly packed light brown sugar
1-teaspoon vanilla extract
¼ cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 cup (4 ounces) chopped walnuts or pecans, lightly toasted, if desired
3 Granny Smith apples, peeled, cored, and diced
½ cup dried cranberries or golden raisins
1 tablespoon granulate sugar
Greek yogurt, vanilla ice cream, frozen yogurt, or whipped cream for serving (optional)
Preheat the oven to 350˚F. Heavily butter a 9-inch pie pan.
In a large bowl, beat the eggs until frothy with a wooden spoon or an electric mixer and beat in the brown sugar and vanilla until light. In a medium bowl, stir the flour, salt, and 1 teaspoon of the cinnamon together to blend. Stir the flour mixture into the egg mixture.
Reserve 1/3 cup of the nuts for the topping. Mix the remaining nuts, the apples, and cranberries or golden raisins into the batter. Spread evenly in the prepared pan. In a small bowl, mix the granulated sugar, the remaining 1-teaspoon cinnamon, and the reserved nuts together and scatter evenly over the batter.
Bake for 25 to 30 minutes, or until the cake is set and golden brown. Let cool slightly. Serve warm or at room temperature, cut into wedges. Top with yogurt, ice cream, frozen yogurt, or whipped cream, if desired.