Huguenot Torte

Ingredients

• 2 large eggs
• 1 1/3 cups sugar
• 1/4 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 Granny Smith or other tart apple, cored, peeled, and diced
• 1 cup chopped pecans
• 1 teaspoon pure vanilla extract
• 1/2 cup heavy cream
• 2 tablespoons whole buttermilk or sour cream
• Unsalted butter for greasing the dish

Directions

1. Heat the oven to 325 degrees F, and butter a 2-quart baking dish.
2. In a large bowl, whisk the eggs until they look creamy and foamy. Add the sugar, flour, baking powder, salt, apple, pecans, and vanilla one at a time, whisking after each addition so everything comes together.
3. Transfer the batter to the buttered baking dish and bake for 45 minutes, until the top has turned crusty. Take the torte out of the oven and let it cool for about 10 minutes.
4. Whip the cream with the buttermilk until it holds stiff peaks. Cut the torte into individual portions — they won’t be tidy, and that’s part of the deal, with crackly bits of crust and soft spoonfuls underneath — then serve each one with dollops of the whipped cream.