Warm Sour Apple and Buttermilk Torte
Sous chef John D. Martin pairs crisp, tart Granny Smith apples with a rich yet fluffy cake that has a crumbly texture.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
Cake
Mixer
Dairy
Egg
Dessert
Bake
Low Fat
Apple
Fall
Healthy
Self
Kidney Friendly
Vegetarian
Pescatarian
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 2 egg whites
- 3/4 tsp baking powder
- 3/4 tsp vanilla extract
- canola-oil cooking spray
- 2/3 cup flour plus extra for dusting
- 3 tbsp unsalted butter, softened
- 2/3 cup plus 1 tbsp raw cane sugar
- 1/4 cup lowfat buttermilk
- 1/3 cup polenta (or cornmeal)
- 4 granny smith apples, peeled, cored and thinly sliced
Preparation Heat oven to 350°F. Coat a 9" cake pan with cooking spray; dust with flour. Beat butter and 1/3 cup sugar in a bowl with an electric mixer until fluffy. Beat in another 1/3 cup sugar. Add buttermilk, then egg whites one at a time, beating well. In another bowl, mix flour, polenta and baking powder. Add to butter mixture along with vanilla; mix. Pour into pan; arrange apples on top. Sprinkle with remaining 1 tbsp sugar; bake 45 to 55 minutes. The skinny: 203 calories per serving, 4.9 g fat (3 g saturated), 1.2 g fiber, 38.5 g carbs, 2.8 g protein Nutritional analysis provided by Self
