Apple Cream Torte

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One of my favorite publications has always been Sunset magazine.  I became hooked on it the ’70’s and have many of their recipes in my card catalog and filing cabinet, in addition to Sunset cookbooks, of course.  I have become a little behind in my magazines lately and was just reading the September issue.  My husband Bill has been bugging me to make something with apples, and right in front of me was a gorgeous photo of an “Apple Cream Torte.”  Done.  It’s made in a springform pan which I love using for baked items.  What also intrigued me was that the apples are cut into rings, not sliced or chopped.


The filling is simple, just eggs, sugar, cream, vanilla, flour, baking powder, and salt, then powdered sugar is dusted on after baking.  Can’t get any easier than that!  The filling is like a custard cake meets a Dutch baby.  It’s beautiful, delicate, and cuts like a dream.


The apple rings look a little like potatoes.  Oh my, this is good.  It can be topped with creme fraiche or a dollop of whipped cream.  It’s the perfect fall or Thanksgiving dessert and not overly sweet.  We loved it warm.


5.0 from 1 reviews
Apple Cream Torte
  • 1-1/2 pounds (3 or 4) tender-sweet apples, such as Fuji, Cameo, or Gala
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon table salt
  • Powdered sugar, for dusting
  • Creme fraiche, or whipped cream (optional)
  1. Preheat oven to 325 degrees. Generously butter and flour a 9-inch springform pan. Shake out excess flour and set aside.
  2. Using a paring knife or apple corer, core apples from stem down through seeds and base to remove in one cylinder. Peel apples and slice crosswise into ¼-inch rings. Set apples aside.
  3. In a large bowl, using a mixer with a whisk attachment, beat eggs and granulated sugar on high speed until pale and slightly thickened, about 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.
  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.
  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. (mine took 1 hour). Let cake cool on a rack for 20 minutes, then run a slender knife between edge of cake and pan. Remove pan rim and cool cake at least 10 minutes before cutting.
  6. Serve warm or at room temperature, dusted with powdered sugar before serving. Serve with creme fraiche or whipped cream, if desired.



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10 Responses to Apple Cream Torte

  1. November 10, 2016 at 7:48 am #

    Like you, Sunset magazine has always been one of my favorites; for recipes and travel tips. Can’t wait to try this apple cream torte.

    • November 10, 2016 at 9:15 am #

      This one is a keeper, Kim! So pretty, too. We especially liked it a little warm. I liked it with creme fraiche, Bill preferred whipped cream.

  2. November 10, 2016 at 3:05 pm #

    Oh my goodness…. Debbie, you are speaking my language here. This cake looks amazing. And I also love Sunset magazine and am behind with them! I love regional magazines, but I think Sunset is my favorite – everything in there is wonderful.

    • November 10, 2016 at 9:10 pm #

      The regional magazines are my favorite too, Dana. I love Midwest Living, Louisiana Cookin’ and Southern Living. It’s sad how many magazines have folded or seem to be in danger of folding, and I still would rather hold a magazine instead of reading it online. Same goes for newspapers.

      • November 10, 2016 at 9:51 pm #

        I’m the same way. I have an (almost) 2 year old, so reading a newspaper with a coffee on Sunday morning is a distant memory…. I’m a Southern Living magazine fan too. I’ve never heard of Louisiana Cookin’ magazine! I’ll have to check it out. Thanks for always posting good stuff!

        • November 12, 2016 at 10:39 am #

          Check out Louisiana Cookin’ online and their social media sites so you can get an idea about the magazine. They have great recipes, but are not as “elegant?” as Southern Living, but good Southern cookin’!

  3. October 21, 2019 at 8:44 am #

    Absolutely delicious! I ran out of vanilla with something I made earlier in the day so I used Rum Flavoring. Everyone at the dinner raved about it and a number of them looked up the recipe while still there. Made whipped cream… perfect!

    • October 21, 2019 at 10:32 pm #

      Hi Mimi- I love your rum flavoring idea!

  4. January 27, 2023 at 11:24 am #

    This is a beautiful recipe. I have made it many times an even used stevia and froze my leftover heavy cream for the next one. Everyone loved it. Thanks so much this!

    • January 29, 2023 at 8:29 pm #

      You are so welcome, Patricia!

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