This cinnamon caramel apple torte is the perfect combination of tart and sweet.I’m in complete denial y’all. To me, it’s still 100% summer and I’m already feeling the pressure to start getting excited about fall. Everyone is posting about pumpkin things and I’m just not.ready. I just can’t handle it, so I’m trying to give a happy medium here. Apples with cinnamon and caramel make me think of fall as I imagine sipping my hot apple cider and zipping up my boots. But the truth is, this torte also makes me reminiscent of summer. The caramel and apple together remind me of candy apples that you get at the Fair, and when I think of fun outdoorsy activities like fairs, I usually think about shorts and sunglasses.
So, in essence, this post is a compromise. A compromise between hanging on to summer and getting excited for fall.
Cinnamon and apples just go together. They are like besties. Oftentimes, when I want a sweet snack but don’t want to be super unhealthy, I’ll just slice up some apples and sprinkle them with cinnamon. It’s one of my absolute favorites! So, awhile back I had won a giveaway on the SweetPhi Blog, and the prize was some Fat Toad Farm Caramel. They sent me a bunch of different ones to try: original, cold brew coffee, vanilla bean, and, you guessed it, cinnamon. Cinnamon flavored caramel. Can it get any better than that? I mean SERIOUSLY.
I was also super excited to try out my new Apple Peeler/Corer/Slicer that I just purchased. You can get it here:
It worked like a charm! This made slicing, peeling and coring apples SO easy… I feel like the majority of my pies will now be apple because it’s so easy ha! So I just ran all six of the apples through that little guy, then they were all sliced up but still intact (like a slinky) and then I quartered each apple. This left me with small, thin chunks that were perfect for this pie! Just look how cute!
So without further ado, here is the recipe for this delicious apple torte, adapted from Smitten Kitchen.
- Butter for greasing pan and parchment paper
- 6 large, tart apples, such as Granny Smiths
- 3 large eggs
- ½ cup (100 grams) granulated sugar
- ¼ cup goat's milk caramel (I used the cinnamon flavored one from Fat Toad Farm)
- 1 teaspoon vanilla extract
- 1 cup (125 grams) all-purpose flour
- Ground cinnamon
- Powdered sugar
- Extra Caramel to drizzle
- Chopped or halved walnuts
- Peel and core apples, quarter and slice thinly. I used the tool above that cores, slices and peels, so then all I had to do was quarter them.
- Preheat oven to 350 and prepare a 9" springform pan by buttering the pan, then placing parchment paper along the bottom, and butter on top of that as well.
- Place all apple pieces into the prepared springform pan.
- In the bowl of a stand mixer, beat the eggs, sugar and caramel to incorporate. Add in vanilla, then mix a bit more. Lower speed to "stir" and add in the flour (you can also fold this in yourself).
- Pour the mixture over the apples and use a spatula to evenly distribute over the tops of the apples so that it can drip down and get all the way to the bottom. The batter and apples should end up being around the same height. Bake for 55-60 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before removing it from the springform pan and adding topping. I topped mine with drizzled caramel, chopped walnuts and ground cinnamon. You can also top it with powdered sugar and cinnamon. Or even go nuts with some brown sugar and ginger and nutmeg. Make it really "fall" if you want!