Name: Caramel Apple Torte
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 3 1/2 cups flour; 3/4 cup sugar; 12 tbsp very cold butter sliced thinly; 2 1/4 tsp baking powder; 2 large eggs; 3 tbsp greek yogurt ( plain or vanilla); 6 medium apples (I used gala); ½ cup brown sugar; 2 oz butter; 2 oz heavy cream

4.98 from 49 votes

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My Caramel Apple Torte is composed of tart-sweet apples coated with a dark caramel sauce layered between a light buttery crust creating an apple cake that will wow your family and friends. And the dark caramel drizzle makes it even more delicious!

This easy-to-make Apple Torte will soon become a family favorite, I mean who doesn’t love apples?

slice of caramel apple torte on a white plate with a white pitcher of caramel and the rest of the cake behind it

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?

Table of Contents:

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

overheaqd view of ingredients 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?

overhead view of slicing apples for cake

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?

four images showing how to make 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.

two images showing how to make caramel apples

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.

four images showing how to make cake dough

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.

four images showing how to assemble cake in springform pan

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!

overhead view of baked caramel apple torte in a springform pan

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

finished caramel sauce in pan with a wooden spoon leaving a mark in the center

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.

caramel apple torte with caramel sauce drizzled over top

Drizzle the torte with your caramel sauce and enjoy!

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

side view of caramel apple torte with dark caramel syrup

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!

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4.98 from 49 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

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 362kcal

Author: Chef Dennis Littley

Ingredients

Cake aka crust

3 ½ cups flour
¾ cup sugar
12 tbsp very cold butter sliced thinly
2 ¼ teaspoon baking powder
2 large eggs
3 tablespoon 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

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.

Video

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

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Comments

4.98 from 49 votes (36 ratings without comment)