After you’ve enjoyed a full dinner—or perhaps only a small meal like a bowl of soup or a salad—you’re probably craving a little something sweet to finish your dining experience. I know I always do. You probably don’t want anything too rich or heavy, and may even crave something that has a little nutritional value. It seems like we’re always “trying to be good” and watching our calories. Most rich and gooey desserts always taste good while we’re enjoying them, but it often comes with the attendant guilt of being too high in calories. I think I can help you out here. How about a little fruit dessert that’s also skimpy on calories. You’ve heard that an apple a day keeps the doctor away. Well, what better way to get an apple in for the day with a little slice of apple heaven!

I’m going to create a moist and tasty apple dessert that comes with a fancy name—Apple Torte. Don’t let the word “torte” scare you. A torte is simply a cake with a fruit baked in, or it can be arranged across the top. Actually, any chef can call a unique creation a torte. There are no baking rules! One or more fruits of similar texture (for even baking) are generally used.

My torte has fresh unpeeled red apples. By placing them in the pan as the first ingredient with butter and brown sugar, it has a sticky and wonderfully moist texture—a lot like an upside-down cake. To make it a little decadent, you could top it with some whipped cream, ice cream or a drizzle of caramel sauce. I served it plain—right from the oven—and it was delicious. The extra toppings can enhance the presentation if you decide to serve it as the dessert to dinner guests.

Okay, let’s begin.

APPLE TORTE

2 red apples, unpeeled, cored and sliced (I like Honey Crisp when available)

(You could substitute any firm-textured apple. They hold up better in baking. If you prefer green apples, Granny Smith or Pippin are both excellent choices, and the presentation is as beautiful as the red.)

1 envelope instant yeast (1/4 oz.)

½ cup milk (whole, low-fat or fat-free)

1 cup flour

½ cup granulated sugar

2 eggs

½ tsp cinnamon

2 Tbsp melted butter

2 Tbsp brown sugar

Preheat oven to 375°.

Cut apples in half (from top to stem), remove seeds and cut into ¾-inch slices.

Grease the sides of a 9” round non-stick baking pan. Place the butter in the pan, hold it over a hot burner for just a couple of seconds—long enough to melt it and coat the pan. Sprinkle the brown sugar over the buttered bottom. Arrange the apple slices in a circular motion (see photo below). After it’s baked, the bottom will become the top when you flip it onto the serving plate. When arranging the slices, you’ll be making a second layer since 2 sliced apples take more surface space than one 9-inch pan. The batter over the top binds them together.

Dissolve the yeast in the milk. In a separate bowl, combine the flour, sugar, eggs and cinnamon and mix well. Then add the milk/yeast mixture and stir to combine.

Pour the batter over the apples to completely cover them. Bake 30 to 45 minutes, or until a toothpick or skewer inserted in the middle comes out clean.

Remove from oven and cool 5 or 10 minutes. Place a flat serving plate over the pan. With a firm grip on both the pan and plate, carefully invert the pan. Slowly lift the pan off the cake. Your finished product will look like the photo.

Enjoy—you are about to have your apple-a-day experience!