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.
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!
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!
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.
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!
- 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
- Preheat oven to 350. Butter a 9-inch springform pan, then line with parchment on the bottom and butter that as well.
- Lay all the apple slices down in the pan, trying to distribute them evenly.
- 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.
- Pour the batter over the apples, mixing with a spatula if needed to make sure the batter gets all the way to the bottom.
- Bake at 350 for 55-60 minutes, until a toothpick comes out clean.
- Top with Cranberry Compote and enjoy!