Caramel Apple Torte with a Dark Caramel Sauce

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 the top of this amazing rustic torte.

Updated from original post January 20, 2012

The only thing missing on my Caramel Apple Torte is the vanilla ice cream. Wouldn’t your family love to sit down to this deliciousness for dessert?

What ingredients do I need to make a Caramel Apple Torte and Dark Caramel Sauce?

Let’s start by gathering the ingredients we need to make a Caramel Apple Torte with a Dark Caramel Sauce. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.

How do I make a Caramel Apple Torte?

Peel the apples and cut into small slices or chunks, then set aside.

Once the apples are prepped, it’s time to make the dark caramel sauce.

How do I make a Dark Caramel Sauce?

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 flavors

Remove the apples from the caramel letting them drain a bit so they are not too wet, and allow to cool a bit.

After removing the apples from the caramel, it’s time to make the cake batter.

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.

*Use a pastry fork, or two kitchen forks to cut in the butter.

Chef Dennis Tip:

Put the butter in the freezer for 20 or 30 minutes before slicing it.

Press half of the mixture gently into the bottom of a 9-inch springform 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. Making sure it covers the apple layer completely. Don’t mash it down!

*Bake in a preheated oven for 45 – 50 minutes at 350° or until a toothpick stuck in comes out clean

While the Caramel Apple Torte is baking, finish preparing the Dark Caramel Sauce.

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.

*The Caramel Sauce is thick enough when the wooden spoon run through the pan leaves a line that doesn’t immediately fill in.

Drizzle the torte with your caramel sauce and enjoy!

*The Caramel Apple Torte is best served warm or at room temperature.

This dessert is a show stopper and it’s not difficult to make. Why not try it this weekend and surprise your friends and family!

Kitchen tools I use for my cakes

• 9 -inch Springform Pan
• offset spatula (essential for bakers)
• 9-inch parchment cake circles
• silicone spatulas
• wire whisk
• mixing bowls

More Dessert Recipes You’ll Love!

• Jewish Apple Cake
• Buttery Apple Cake
• Ricotta Chocolate Chip Torte
• Cannoli Pound Cake

Print Recipe Save Saved!

4.93 from 14 votes

Caramel Apple Torte

You'll love this buttery rich caramel apple torte, drizzled with a dark caramel sauce. It's perfect for dessert or even breakfast!  

Prep Time20 mins

Cook Time50 mins

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American

Servings: 12

Calories: 530kcal

Author: Chef Dennis Littley

Ingredients

Cake aka crust

• ▢ 3 ½ cups flour
• ▢ ¾ cup sugar
• ▢ 12 oz very cold butter sliced thinly
• ▢ 2 ¼ 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

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions

• 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 flavors
• 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 springform 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.

Notes

* put the butter in the freezer for 20 or 30 minutes before slicing it. *you can press down the crust on top of the filling but be very gentle, the crust forms as the butter melts, giving the cake that rustic look.

Nutrition

Calories: 530kcal | Carbohydrates: 62g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 105mg | Sodium: 254mg | Potassium: 269mg | Fiber: 3g | Sugar: 31g | Vitamin A: 985IU | Vitamin C: 4.2mg | Calcium: 78mg | Iron: 2.1mg

Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!