Traditional recipes

Apple Cream Torte

Apple Cream Torte

This dessert recipe will impress your guests with little to no effort from you. Fresh Golden Delicious and Granny Smith apples are tossed with cinnamon and lemon juice, and then layered with a silky cream cheese frosting for a truly delicious ending to a meal.

Ingredients

For the apple layers

  • 2 Golden Delicious apples, peeled and sliced thinly
  • 2 Granny Smith apples, peeled and sliced thinly
  • 1/3 Cup sugar
  • 1 Teaspoon ground cinnamon
  • 2 Tablespoons lemon juice

For the crust

  • 8 Tablespoons unsalted butter, softened
  • 1/3 Cup sugar
  • 1/4 Teaspoon vanilla extract
  • 1 Cup all-purpose flour

For the cream layers and topping

  • Two 8-ounce packages cream cheese, softened
  • 1/2 Cup sugar
  • 2 eggs
  • 1 Teaspoon vanilla extract
  • 1/3 Cup sliced almonds

Servings10

Calories Per Serving445

Folate equivalent (total)48µg12%

Riboflavin (B2)0.2mg12.9%


Apple Cream Torte

Each Jewish holiday always falls on the same date year after year. That is, the same date on the Hebrew calendar, which differs a great deal from the Gregorian one.

The Hebrew calendar’s new year, Rosh Hashanah, is in the 7th month of the year, not January, and all days begin at sundown. So for example, Rosh Hashanah began at sundown on September 28, 2011. This year, the holiday will begin at sundown on September 4.

Confused? I understand. The Gregorian calendar acknowledges a leap year by adding a day. The Hebrew calendar adds an entire month. This can really do a number on some of the holidays, at least for those of us who do not have it permanently ingrained on our brains!

Apples are symbolically used during Rosh Hashanah. They remind us of the roundness of the year and the hope that the coming year will be fruitful. Honey is also used to wish someone a sweet year.

I am not a big fan of the taste of honey in most desserts, so I add sweetness to my apples with plenty of sugar and love.

During this year, when we are observing Rosh Hashanah at the beginning of September, the wonderful apples I love to bake with are nowhere to be seen. Rome and Jonathon apples don’t make an appearance until October. That was a major problem when I went to buy my apples. I mean, after all, shouldn’t all holidays revolve around the foods that are seasonally available?

Obviously not, but I think it would be a good idea.

I decided to do a combination of Granny Smith and Golden Delicious apples to bring in both tartness and sweetness. The overall taste, also, balanced perfectly with the cream cheese layers.

This recipe is adapted from one I found in my filing cabinet. There is a first name on a very old piece of paper, but I have absolutely no recollection as to the timeline or person who gave it to me. I went through a couple of rounds of baking and changed the torte from its original form.

The end result will allow all who enjoy Apple Cream Torte this Rosh Hashanah the ability to treasure both the roundness and sweetness symbolic for the coming year.

Not to worry if you have trouble remembering when the holidays fall each year. You are not alone!

  • Apple layers:
  • 2 Golden Delicious apples, peeled and sliced thinly
  • 2 Granny Smith Apples, peeled and sliced thinly
  • ⅓ cup sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons lemon juice
  • Crust:
  • 8 tablespoons unsalted butter, softened
  • ⅓ cup sugar
  • ¼ teaspoon vanilla extract
  • 1 cup all purpose flour
  • Cream layers:
  • 2 – 8 ounce packages cream cheese, softened
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Topping:
  • ⅓ cup sliced almonds
  1. For the apple layers:
  2. Combine the sliced apples, sugar, cinnamon and lemon into a large bowl. Set aside to soften, 25-30 minutes.
  3. For the crust:
  4. Preheat the oven to 450°. Spray the side of a 9” springform pan with non stick cooking spray. Attach the side to the bottom of the pan and line the bottom with parchment paper. Set aside.
  5. Place the butter and sugar into a large mixing bowl. Beat until creamy, scraping down the bowl as needed. Add the vanilla. Blend in the flour.
  6. Transfer to the prepared springform pan and press evenly on the bottom and up 1½” of the side. Set aside.
  7. For the cream layers:
  8. Place the cream cheese and sugar into a large mixing bowl. Beat until creamy, scraping down the bowl as needed. Add the eggs and vanilla.
  9. Spread ½ of the cream layer over the crust. Arrange ½ of the apples, in a single layer, neatly over the cream layer. Start on the outside and work your way in.
  10. Spread the remaining cream layer over the apples. Arrange the remaining apples, in a single layer, neatly over the cream layer.
  11. For the topping:
  12. Sprinkle the sliced almonds over the apples.
  13. Wrap the bottom of the pan with aluminum foil.
  14. Bake in a 450° oven for 10 minutes. Lower the temperature to 400° and bake an additional 35 minutes. Rotate the pan front to back halfway through.
  15. Remove the pan from the oven and cool to room temperature. Gently release the side of the pan. Refrigerate until cold.
  16. Serve the torte from the bottom of the springform pan or use a long metal spatula to transfer the torte off of the pan.

Additional time is needed to allow the apples to soften.

9/4/13 update - I was asked to clarify what part of the pan is wrapped with aluminum foil. It is the bottom of the pan that gets wrapped before baking.


Ingredients

  • Serving Size: 1 (127.7 g)
  • Calories 212.2
  • Total Fat - 5.1 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 74.8 mg
  • Sodium - 198.5 mg
  • Total Carbohydrate - 38.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 27 g
  • Protein - 3.8 g
  • Calcium - 71.7 mg
  • Iron - 0.6 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 325°F. Butter and generously flour a 9-inch spring-form pan. Shake out excess flour and set aside.

Step 2

Using a paring knife or sharp corer, core apples from stem down through seeds and base to remove in one cylinder. Peel apples and slice crosswise into 1/4-inch rings. Set apples aside.

Step 3

In a large bowl, using a mixer with whisk attachment, beat eggs and granulated sugar on high speed until pale and slightly thickened, 1 1/2 to 2 minutes. Reduce speed to medium and add cream and vanilla. Beat about 30 seconds more to blend. Add flour, baking powder, and salt and blend on low speed until evenly combined.

Step 4

Add apples (including any uneven end pieces) to batter and stir gently with a spatula to coat, separating slices. Pour mixture into prepared pan and arrange apples flat.

Step 5

Bake cake until golden brown on top and a toothpick inserted into center of cake (rather than an apple piece) comes out clean, 1 to 1 1/4 hours. Let cake cool on a rack 20 minutes, then run a slender knife between edge of cake and pan. Remove pan rim and cool cake at least 10 minutes more.

Step 6

Serve warm or at room temperature, dusted with powdered sugar and topped with spoonfuls of creme fraiche if you like.


Recipe Summary

  • ½ cup butter
  • ⅓ cup white sugar
  • ¼ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 (8 ounce) package cream cheese
  • ¼ cup white sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 6 apples - peeled, cored, and thinly sliced
  • ⅓ cup white sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup sliced almonds

Preheat oven to 450 degrees F(230 degrees C).

Cream together butter, 1/3 cup sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9-inch springform pan. Set aside.

In a medium bowl, blend cream cheese and 1/4 cup sugar. Beat in egg and vanilla. Pour cheese mixture over crust.

Combine 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the sliced apples with the sugar mixture and spread over the cheese filling.

Bake for 10 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until almonds are lightly browned and apples are tender. Cool before removing from pan.


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I wasn't too excited by this. I used a store-bought crust, but otherwise followed the recipe to the letter. It was just rather blah. I think I would have found it more interesting if apple slices were mixed in with the cheese or something like that. It does present beautifully, though, as long as you take care to create a nice design with the apples. The taste was also good, but not exceptional.

This worked well as a work potluck dessert. You can make it ahead and it presented nicely. The crust was a little hard to cut through, but there were no complaints (except from myself) about that since many just liked eating the crust anyway.

This seemed to work well as a work potluck dessert. You can make it ahead of time and it presented nicely. The crust was a little hard to cut into, but no complaints about that since a lot of people really liked just eating the crust.

I love this recipe - I only used 1 cup of flour and 1/3 cup of sugar for the crust with 1/2 c butter for a perfect crust. Toasting the almonds separately is a great idea. My co-workers were more than eager to sample this recipe!

Excellent flavor, My hubby fell in love with it. I found the crust to be a bit tough, it needed a sharp knife. Next time I'll double the filling.

For ease of preparation, taste, and lovely presentation, this earns four stars. I heeded advice from several reviewers and made minor changes. I added 1/2 t. cinnamon to the crust, which I did in a food processor. I used almond extract in the crust and filling with a little vanilla in the filling too. Two Golden Delicious apples cut in 1/4 inch slices amply covered the top. I used Trader Joe's pre-toasted almond slices for the top and added them after I removed the torte from the oven. I lined the inside of the springform pan with foil so I could lift the torte out for transporting after I trimmed the edges. Using a water glass to press the crust in the pan gets a ditto from me. This will be a definite make-again. It looks as if it came from a restaurant.

I have made this recipe a number of times and it has gradually changed into a cheesecake with an apple topping. I double the filling, add orange zest and almond extract to the filling, and make a crumb crust for an even easier and quicker cake. I now use just 2 apples, arranged in a flower pattern, and toast the almonds seperately and sprinkle on afterwards, which makes it easier to control the browning of them. I prefer this (cheesecake lover!) but the original recipe is still delicious.

Very easy and ofcourse deelish ! I use less sugar each time and plan to use less the next time :-) But that is just me. Planning to try local fruits for topping, maybe papaya, mango, pineapple and tamarind.

wonderful! i highly recommend using almond extract in the crust vs. vanilla. makes it especially tasty!

quite tasty! i found it unnecessary to add liquid to the crust--doing so probably resulted in it becoming too hard for some of you. use a pastry blender to cut in the softened (room temp) butter--the dough doesn't need to stick together. here's a great tip for "patting" it into the pan. use a drinking glass with a flat bottom to press the crust firmly, then use the sides of the glass to push it against the pan sides. works like charm and no messy fingers! next time i might increase the filling quantity a bit, add some lemon zest, and use a juicier apple (i had haralson's from my mother's tree and they are too dry.) the girl's at my league meeting raved!

Made this at the last minute before company came for dinner. It was a huge success. I substituted 1/2 Cup ground almonds for 1/2 cup of flour in the crust. Also substituted almond extract for the vanilla in the crust. The result -- guests who just wanted to eat the crust!. The filling was exceptional -- all in all, a huge hit. Only baked it 1 hour - not the 90 minutes the recipe suggested

Very very good. Looked very professional. The only thing was that I had to add a little water to the crust to make it come together. Turned out great though.

I like this much better with golden delicious apples and WITHOUT cinnamon, but with some lemon juice added. The natural flavour of apples blends well with sliced almonds, without fighting against the strong flavour of cinnamon.

I tried this cake, that was really un beliveble.

This recipe sounds great. I haven't made it yet. Do you think that it would be okay to make it in a tart pan (10 or 11 inch) and reduce the time?

Absolutely delicious, easy to make, and the presentation is beautiful. For ease, I creamed the butter & sugar, added the vanilla, then mixed in the flour. Same with the filling used softened cream cheese. Arranged the apple slices in a circular pattern on the top before baking and omitted the almonds. It's perfect without adding anything else. Make this at least two times a month.

I made this for the second time at Thanksgiving and everybody loved it! It is a perfect cross between a apple pie and cheesecake. One word of warning, both times I made it, I had a very hard time cutting the crust with a regular pastry server. You'll want to use a very sharp knife instead.

This is an OK dessert. If you want more pizzazz try something else or try adding marzipan to the crust for more almond flavor or if you're looking for more of an apple kicker add calvados to the apple mix.

My family raved about this fairly simple dessert - however I found that it lacked something.. needs a little punch somewhere to counter the blandness- next time I'll try adding something to the cream cheeses mixture. Anyone have any suggestions?

This torte is the best and so easy to make. I found the crust easy to work with and the flavors so complimentary of one another. The worst part is that I had to wait until the next day to eat it!

I made this a day ahead for a birthday party. Pastry shop looking presentation. My husband cut into it the night before, so I had to make a second. Since I ran out of vanilla extract, I used almond extract with the second and it was just as good. I will make this again!

I made this for Mother's day. After reading the reviews, I was a little nervous about the crust. I had to add a little bit of milk to help it come together, and I was a little skimpy when meauring the sugar. Otherwise, made it exactly as listed. It was not soft, but certainly not hard. The presentation is really beautiful. I am a new cook and am glad I saw a similar recipe on the Food Network--I was able to cut my apples really thin and arrange them like a rose. When I brought it to the table, at first everyone thought I bought it--that's how pretty it looked. Surprisingly, this torte/tart is very easy to make.

Excellent! The only thing I would do differently is make sure the crust is a little more even next time - it is a little hard, so if it's thick in some spots, then it's hard to cut gracefully while eating.

Based on my own assessment and that of family and friends, this is a first-class keeper! It is not, however, a "torte," which is a cake, but a "tart." Notes from others were a good guide. I added some liquid (half and half) to the uncooperative dough until it pulled together. I also added some grated lemon rind to the cream cheese and an apricot glaze to the finished product. This made a lovely presentation and a delicious dessert.

I brought this Torte to a family gathering and everyone loved it. The crust was hard and I thought I would change it but everyone said NO that they liked it the way it was. I plan on making this again for Christmas. This is a real crowd pleaser.


In the meantime, peel the apples and grate coarsely. In a medium-sized saucepan, combine apples, butter, eggs and sugar and flavour to taste with lemon juice. Add a packet of vanilla pudding and bring to a boil while stirring constantly. Let cool and spread the mixture onto the cake.

Beat together cream, sugar and whipped-cream stabilizer. Distribute a fluffy layer on top of the apple mixture. If desired, sprinkle with coarsely grated dark or white chocolate. Garnish with a variety of berries.


Apple Cream Torte

A cream torte is like a cross between a cake, a custard, and a dutch baby. The tender-sweet varieties of apples used here soften more readily than some when baked, making them a better match for the delicate cake. Look for Northern California and Northwest varieties at your local grocery store or farmers’ market from August through November. Five great Western apple varieties in the Cameo, Gravenstein, Ida Red, Pink Pearl, and Sierra Beauty.




Preheat oven to 325°. Butter and generously flour a 9-in. springform pan. Shake out excess flour and set aside.

Using a paring knife or sharp corer, core apples from stem down through seeds and base to remove in one cylinder. Peel apples and slice crosswise into 1/4-in. rings. Set apples aside.

In a large bowl, using a mixer with whisk attachment, beat eggs and granulated sugar on high speed until pale and slightly thickened, 1 1/2 to 2 minutes. Reduce speed to medium and add cream and vanilla. Beat about 30 seconds more to blend. Add flour, baking powder, and salt and blend on low speed until evenly combined.

Add apples (including any uneven end pieces) to batter and stir gently with a spatula to coat, separating slices. Pour mixture into prepared pan and arrange apples flat.

Bake cake until golden brown on top and a toothpick inserted into center of cake (rather than an apple piece) comes out clean, 1 to 1 1/4 hours. Let cake cool on a rack 20 minutes, then run a slender knife between edge of cake and pan. Remove pan rim and cool cake at least 10 minutes more.

Serve warm or at room temperature, dusted with powdered sugar and topped with spoonfuls of crème fraîche if you like.

Saturated Fat 4.6g 23 % Cholesterol 88mg 30 % Sodium 218mg 10 % Total Carbohydrate 41g 14 %

Dietary Fiber 2.6g 11 % Protein 3.6g 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


  • 1 cup white whole-wheat or all-purpose flour
  • ½ cup sliced almonds
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut in small pieces
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 8 ounces reduced-fat cream cheese, at room temperature
  • ¼ cup sugar
  • ¾ teaspoon vanilla extract
  • 4 cups peeled and thinly sliced McIntosh apples
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup sliced almonds

Preheat oven to 400 degrees F.

To prepare crust: Pulse flour, almonds, sugar and salt in a food processor, using about 10 one-second pulses, until combined. With the motor running, add butter, a few pieces at a time, until combined. Add egg yolk and vanilla and process until evenly combined (the mixture will look like wet sand). Pat the crust into the bottom of a 9-inch springform pan and about 1 inch up the sides.

To prepare filling: Wipe out the food processor. Add egg, cream cheese, sugar and vanilla process until smooth. Spread into the crust.

To prepare topping: Toss apples, sugar and cinnamon in a bowl until combined. Spoon over the filling, pressing gently. Top with almonds.

Bake the torte for 15 minutes.

Reduce oven temperature to 350 degrees . Continue baking until set around the edges and just a bit jiggly in the center, 20 to 25 minutes more.

Let cool on a wire rack for 15 minutes. Run a knife around the edges, remove the pan sides and let cool completely, about 1 hour. Refrigerate until cold, at least 2 hours or up to 8 hours, before serving.


Helpful Tips for a Perfect Bavarian Apple Torte

First tip for the shortbread crust is don&rsquot overwork the ingredients and don&rsquot press the crust in too hard. Both of these will end you up with a tough, hard crust to cut and make serving difficult.

Take your cream cheese out well in advance to come to room temperature. This will help your cheesecake layer stay creamy and lump free.

Slice the apples thinly so they will have time to cook. Try to keep them uniform so that they will cook evenly too.

You will need to refrigerate the torte if made ahead but take it out about 15-20 minutes before serving as that will make it easier to slice.

I wouldn&rsquot recommend freezing this dessert as the apples could get watery and make everything soggy.

Putting the almonds on for the last 15 minutes of baking allows them to toast nicely but not burn. Putting them on at the beginning you will end up with burnt almonds.