Apple Cream Torte

I’ve subscribed to magazines for years now. It all started with Bon Appetit (which started my original blog) and while I was a faithful reader for many years, I’ve now switched over to Food & Wine to mix it up. I’ve also gotten Sunset for a while and throw in 5280 (formerly a 7×7 in San Francisco), The Sunday New York Times and my book of the moment and I am at no shortage for reading material. After so many years I’ve gotten pretty good about tearing out or taking photos of material I want to remember, so I don’t have to keep the entire publication – but that just means instead of having a pile of magazines in my house, I have a pile of torn out pages.

Every now and then I go through and weed out the recipes that no longer look interesting, or that I’ll never really make, but rarely do I actually choose one to take action against. This weekend I was ruthless in tossing out these pages AND I managed to actually make one of the recipes!

I have many times written about how I love fruit cakes. The really simple kind where there is fruit, batter and maybe just a sprinkling of powdered sugar over the top when it’s done. I love the simplicity and not overly sweet flavor. So obviously this cake caught my eye. I had a slew of apples that were past my prime for eating raw, and figured all things were adding up to me finally trying this torte.

It was great! Just what I like. Not too sweet, a tiny bit of savoriness coming through with the apple and some variety in texture as well. The apples sink to the bottom and the cream batter (there is no butter!) creates this custard-y layer at the bottom. The recipe also starts with whipping the eggs and sugar, which give a slightly crunchy, meringue-like crust on the top.

It was a huge hit with my friends and colleagues and would be a great brunch addition or a just because cake. Isn’t it time you made a cake just because?

Apple Cream Torte – from Sunset September 2016


  • 1 1/2 pounds (3 or 4) tender-sweet apples (Cameo, Fuji, or Gala)
  • 3 large eggs
  • 1 cup granulated sugar
  • 3/4 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp table salt
  • Powdered sugar


  1. Preheat Oven to 325 degrees. Butter and flour a 9in springform pan
  2. Core apples (original recipe calls for keeping the apples whole, but I cut in half and then cut out the core). Peel apples. Slice into 1/4 inch thick rounds or horizontal slices.
  3. Using whisk attachment, whip the eggs and granulated sugar on high until thick, pale and fluffy about 2 min. Reduce speed to medium, add cream and vanilla. Reduce speed to low, add flour, baking powder and salt. Mix until evenly combined.
  4. Remove whisk (and bowl from stand mixer if using) and fold in apples until evenly coated, separating apple slices. Pour into prepared pan making sure the apple slices are flat.
  5. Bake about 1-1.25 hours until golden brown and a toothpick inserted into the cake only comes out clean. Cool for 20 min on a wire rack. Carefully run a knife around the edge of the cake, remove pan rim and cool for at least 10 more min. Sprinkle with powdered sugar and serve warm or at room temp. Serves 10.

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