The Home Bakers #9: Cinnamon-Apple Walnut Torte
Makes 1 9-inch pie; 12 mini cakes
  • 2 eggs
  • (1 cup firmly packed) light brown sugar
  • 1 teaspoon vanilla extract / vanilla paste
  • (1/4 cup) all purpose flour
  • ⅛ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 115 grams (1 cup) chopped walnuts / pecans, lightly toasted, if desired
  • 3 Granny Smith apples, peeled, cored and diced
  • ½ cup dried cranberries / golden raisins
  • 1 tablespoon granulated sugar
  • Greek yogurt, vanilla ice cream, frozen yogurt or whipped cream to serve (optional)
  1. Preheat the oven to 175 degrees Celsius. Butter a 9-inch pie pan generously. Alternatively, butter 12 mini muffin tins generously. Set aside.
  2. In a large bowl, beat the eggs until frothy with a wooden spoon. Beat in the brown sugar and vanilla until light in colour. You can also use an electric mixer for this step.
  3. Combine the flour, salt and 1 teaspoon cinnamon in a bowl and stir to mix them up. Stir gently into the egg mixture.
  4. Reserve ⅓ of the nuts for the topping. Add in the rest of the nuts, apples and cranberries into the batter and stir gently. Transfer the batter into the pie pan or divide it equally among the muffin tins.
  5. Combine the remaining 1 teaspoon cinnamon, the reserved nuts and sugar in a bowl and sprinkle them evenly over the batter.
  6. Bake the pie for 25 to 30 minutes until the cake has set and is golden brown in colour. The muffins will take about 15 to 20 minutes to be done.
  7. Let the torte cool slightly - serve warm or at room temperature with yogurt, ice cream or whipped cream, if using.
Naggy Notes
Recipe by Foodie Baker at