You'll love this butter rich caramel apple torte, drizzled with a dark caramel sauce. It's perfect for dessert or even breakfast!
Don’t you think it’s time for a Caramel Apple Torte?
A few weeks ago I made a chocolate chip ricotta torte, and the cake itself was really delicious. So I thought I would give it a try with apples instead of ricotta and the results were amazing. Especially with a little extra caramel drizzled over top,
The only thing missing on my Caramel Apple Torte is the vanilla ice cream…. sigh.
This dessert is a show stopper and its really pretty easy to make. Why not try it this weekend and surprise your friends and family!
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You might also like my Pineapple Butter Cake.
Caramel Apple Torte
Cake aka crust
- 3 1/2 cups flour
- 3/4 cup sugar
- 12 oz very cold butter sliced thinly
- 2 1/4 tsp baking powder
- 2 large eggs
- 3 tbsp greek yogurt plain or vanilla
Filling and Caramel Sauce
- 6 medium apples I used gala
- ½ cup brown sugar
- 2 oz butter
- 2 oz heavy cream
- Peel the apples and cut into small slices or chunks, then set aside
- In a sauté pan heat the sugar until it starts to brown, don’t stir the sugar, but try to keep it moving by rolling the pan around.
- As the sugar melts and browns add the butter and mix it in using a wooden spoon. Add in the heavy cream, just be careful it doesn’t splash up on you, mixing in the cold cream can be a bit tricky. Stir until smooth.
- Add in the apples and allow to simmer for a bit, to get in some of the caramel flavor
- Remove the apples from the caramel letting them drain a bit so they are not too wet, and allow to cool a bit.
- In a large bowl mix all of the ingredients for the crust together, except the butter
- Cut the butter into very thin slices and add it to the mixture working it in gently, you don’t want the butter to blend in, the mixture should be chunky.*
- Press half of the mixture gently into the bottom of a 9 inch spring form pan that has been greased with butter and dusted with flour. (do not mash it down!)
- Add the apples to the bottom layer and spread evenly.
- spread the remaining crust mixture evenly on top of the apples
- Bake in a preheated oven for 45 – 50 minutes at 350° or until a toothpick stuck in comes out clean
- The remaining caramel sauce will have thinned out from the juice in the apples, allow it to simmer and reduce until it has re-thickened.
- Drizzle the torte with your caramel sauce and enjoy!
- The Caramel Apple Torta is best served warm or at room temperature.