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Caramel Apple Torte

You'll love this butter 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
Keyword: apple, caramel, torte
Servings: 12
Calories: 530kcal
Author: Chef Dennis Littley

Ingredients

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

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 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.

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