#TorteTuesday: Pumpkin Apple Torte with Cranberry Compote

Pumpkins and apples and tortes, oh my!  This month’s #TorteTuesday is dedicated to a deliciously homey (and easy!) Pumpkin Apple Torte with Cranberry Compote.Pumpkin Apple Torte with Cranberry Compote

So yea, I missed #TorteTuesday last Tuesday.  I gave a pretty solid explanation (I think?), but the tl;dr is that I was super busy at work and so I delayed #TorteTuesday to the second Tuesday of the month for November.  I did provide you with a compilation of all of my tortes this year so hopefully that’s something!Pumpkin Apple Torte with Cranberry Compote

So this month I made a totally #basic torte…meaning that it’s November and I went with the ever predictable pumpkin.  But wait! There’s more!  I mixed pumpkin and apple and spices together to create a comforting alternative to a traditional pumpkin pie…so maybe not so #basic after all!  This pumpkin apple torte is sure to be a hit on your table this fall!  Just imagine if an apple pie and a pumpkin pie had a cake-like baby… that’s what this torte is like…but super easy to make…and you don’t even need a crust!Pumpkin Apple Torte with Cranberry Compote

I topped this delicious autumn torte with my favorite cranberry compote for an added tartness, which gave an amazing dimension to the torte itself.  I don’t like my desserts overly sweet, and I thought this was perfect, but if you like to have a really sweet dessert, you can up the sugar by a quarter cup.  Pumpkin Apple Torte with Cranberry Compote

This would be such a fun twist to a traditional pumpkin pie at the Thanksgiving dinner table and I think I’ll be putting it on “repeat” for years to come!  Plus this cranberry compote can be used in so many ways if you have leftovers!  Last year, I used it on Pumpkin Spice Pancakes and also in a Gingerbread Gelato!Pumpkin Apple Torte with Cranberry Compote


Pumpkin Apple Torte with Cranberry Compote
The Elements
  • 3 Honeycrisp apples, peeled and sliced thinly then quarter each slice.
  • 1 can pumpkin puree (15 oz)
  • 1 cup sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1 tsp. cinnamon
  • ¼ tsp each of nutmeg, ginger and cloves
  1. Preheat oven to 350.  Butter a 9-inch springform pan, then line with parchment on the bottom and butter that as well.
  2. Lay all the apple slices down in the pan, trying to distribute them evenly.
  3. In the bowl of a stand mixer (or using a hand mixer), mix pumpkin puree, sugar and eggs until incorporated.  Add vanilla extract, mix, then add the flour, cinnamon, nutmeg, ginger and cloves. Mix until all incorporated at medium speed.
  4. Pour the batter over the apples, mixing with a spatula if needed to make sure the batter gets all the way to the bottom.
  5. Bake at 350 for 55-60 minutes, until a toothpick comes out clean.
  6. Top with Cranberry Compote and enjoy!
The Verdict
Fantastic fall flavors! Seriously like an apple pie and pumpkin pie got together and made a beautiful autumn baby... Delish!

One comment

  1. Phi @ The Sweetphi Blog says:

    I totally think you had a great reason for posting this a week late, I’m impressed you were able to post one at all!! This pumpkin apple torte has everything one could want in a fall torte, so yummy sounding girl!

Comments are closed.