Biscoff Upside Down Apple Torte
- Yield 8 servings
What's more American than apple pie? It's certainly one of the most prized culinary traditions in the U.S. This year, why not turn the well-loved dessert on its head and surprise your friends with this apple recipe that brings a European flair to America's favorite dessert? The recipe features Lotus Bakeries' Biscoff Cookies, known as "Europe's favorite cookie with coffee." Made in Belgium, these tasty caramelized crisps zipped their way across the world more than 25 years ago when Delta Airlines started serving them to their customers. High-flying passengers have enjoyed over 1.5 billion Biscoff cookies, which are also available at ground level at your neighborhood store. Made with all natural ingredients and low in calories, these yummy cookies provide a great way to re-imagine America's beloved apple pie.
- 8 Biscoff cookies* (approximately 3/4 cup)
- 1/2 cup (1 stick) butter
- 3 small or 2 large apples, such as Jonagold, Gala or Fuji (about 1 pound)
- 2 large eggs
- 1 cup sugar, divided
- 3/4 cup self-rising flour**
- Vanilla ice cream (optional)
- Heat oven to 350oF. Lightly grease an 8 or 9-inch nonstick round cake pan or coat lightly with cooking spray; set aside. Finely crush cookies; set aside. Melt butter; set aside to cool. Peel and core apples; cut into thin slices and set aside. Beat together eggs and 1/2 cup of the sugar in a medium bowl with a wooden spoon. Stir in butter. Stir in flour and crushed cookies; mix well and set aside. Cook remaining 1/2 cup sugar in a heavy small skillet over medium heat until completely melted and golden brown, about 5 minutes, stirring occasionally. Immediately pour into prepared pan, tilting pan to evenly spread caramel. Arrange apples in concentric circles over hot caramel. Spread cookie mixture evenly over apples. Bake 40 minutes or until golden brown and center is set. Cool in pan on wire rack 5 minutes. Use a sharp knife to loosen cake from edge of pan; invert onto a serving plate. Serve warm or at room temperature with ice cream if desired.
*Biscoff cookies are available in 8.8 oz packages or individual .5 oz two-packs at http://www.biscoff.com or through retailers nationwide.
**If self-rising flour is not available, use all-purpose flour plus 1 teaspoon baking powder and 1/4 teaspoon salt.
Recipe courtesy of Dimitri Messiaen for Lotus Bakeries