Apple Torte? Applesauce Raisin Cake?

[BeckyM]

I'm hoping someone can help me out with a decision I need to make. I am supposed to bring a dessert to a women's group meeting next Wednesday night (Nov.1), and I wanted to bring something appropriate for the season AND relatively healthy. Two Cooking Light recipes have caught my attention, and I'm trying to decide between them. I'm hoping someone out there may have tried both of them (or at least one of them) and can give me some feedback.

The two recipes I'm considering are the Apple Torte from the October issue and the Applesauce Raisin Cake with Caramel Icing from the new November issue. Maybe it's too soon for anyone to have made anything from November yet, but I'm hoping maybe someone did! Can anyone help on either of these recipes? Thanks in advance! http://www.cookinglight.com/bbs/smile.gif

[LIsaP]

Hi,
I made Christine's Apple torte from October. It was very easy to make and went over well with my guests, it is also impressive looking and pretty.
It tastes pretty rich for a low fat dessert..

[pmmahan]

I think the Apple Torte would be good, but for those of who have made it, did you find that the cooking time was longer than the directions indicated? When the time specified was up, the cake was still not done! Just a thought!

[LIsaP]

I didn't have that problem-my oven seems to be cooking things quicker than called for though-it is a new oven and I have a feeling it is hotter than it should be.

[sunbrie]

I made the apple torte and yes it needed to be cooked longer. It was tasty but the consistency wasn't what I thought it would be. (It didn't hold up like a cheesecake) I didn't use a spring form pan, could that be the problem?

[BeckyM]

For those of you who've made the Apple Torte, does it taste really cheesecake-y? I'm asking because I know there are people out there (strange though it may seem) who simply do not care for cheesecake. I was thinking the addition of the apples would add enough different flavor to make it appealing even to the cheesecake-averse, but I'm wondering what your opinions are.

[LIsaP]

I am one of those strange people who does not LOVE cheese cake, and this was different enough that I liked it. The base of the cake is pretty cheese cake like though, but I think with the apples it is nicely balanced.

[pmmahan]

No, I also used a springform pan and it took a long time to cook; the consistency wasn't great either, but the taste was! I'll probably try it again!
Any apple recommendations for this one??

[MaryH]

I made this using the Rome apples. They were ok but I have always preferred Granny Smith apples for baking. The tarter/harder the apple, usually the better it is for baking. So that's why I would rather eat a Fuji or Gala but cook with Granny Smiths (the green ones). Also Johnathon and/or Johnathon Gold's should hold up pretty well for baking.