This is the 9th recipe that we are baking from Coffee Cakes by Lou Seibert Pappas! If you’re wondering where’re my 7 and 8, unfortunately I missed these 2 bakes as I was overseas… But do check out here (#7) and here (#8) for the wonderful bakes from all other home bakers. Today is my turn to host, so I’m definitely not going to miss it!
If you’re wondering what The Home Bakers is all about, it’s about a bunch of passionate bakers who love to collect cookbooks and always face the same problem: we can never finish baking/cooking everything in the cookbooks! So, Joyce from Kitchen Flavours thought of a brilliant idea to round us all up and we made a commitment to bake every single item from a cookbook. We still have about 50 recipes left in our current chosen cookbook, so it’s never too late to join us 😉
When I saw the recipe title “Cinnamon-Apple Walnut Torte”, I immediately thought of a double or triple layered cinnamon-flavoured cake with apples and walnuts studded all around, and perhaps with a frosting! So without considering any further (nor read the instructions further), I told Joyce that this is the recipe I’m going to host. Afterall, my knowledge of “torte” is a multi-layered cake filled with buttercreams / jam (I was thinking of Sachertorte!)
Unfortunately, this recipe is far from what I had imagined! There are indeed apples and walnut studded around, but no buttercreams / jam, and no layers at all! Upon researching further on Wikipedia, I found out that “torte” can also refer to a cake that is “made with little or no flour, but instead with ground nuts… as well as sugar, eggs and flavouring”.
So, because of this recipe, I learned a new thing about “torte”! Are you enlightened like me as well? 😉
Back to this torte, I like this recipe as a mixer is not required (I used only a wooden spoon to mix everything together). Next, it’s also pretty healthy as there’s fruits, nuts, and very little fat (no butter is used!). It’s a bit pie-crust-filling / pudding like, just without a pie crust.
Taste-wise, to be perfectly honest, I’m not very sure whether I’ll be making it again as it’s not as cakey as I would have liked it to be and it’s a bit… normal. However, I would love to adapt it into a pie recipe – just imagine: apples, cranberries, nuts and cinnamon in a pie? It’d be a really good combination!
I wonder what other home bakers think about this torte?
Moving on to the step-by-step photos! First grab an egg.
(I made half the recipe, but the full recipe is provided at the end of the post.)
Lightly whisk the egg and add in vanilla extract / vanilla paste.
Add in some brown sugar.
Beat with a wooden spoon until the colour lighten.
(A little elbow grease is needed, but treat it as a workout!)
Next, stir in some flour, cinnamon and salt.
Sprinkle in the chopped apples.
And some cranberries.
(I chopped the cranberries as I found them too big.)
Lastly sprinkle in some toasted chopped walnuts.
Stir to mix them up!
Divide them among a shallow muffin tin. Or transfer them into a pie dish.
Sprinkle some chopped nuts, sugar and cinnamon on top.
Bake until golden brown!
Get ready to dig in!
Do check out here to see other Home Bakers bake on this torte! 😉
- 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)
- Preheat the oven to 175 degrees Celsius. Butter a 9-inch pie pan generously. Alternatively, butter 12 mini muffin tins generously. Set aside.
- 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.
- Combine the flour, salt and 1 teaspoon cinnamon in a bowl and stir to mix them up. Stir gently into the egg mixture.
- 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.
- Combine the remaining 1 teaspoon cinnamon, the reserved nuts and sugar in a bowl and sprinkle them evenly over the batter.
- 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.
- Let the torte cool slightly - serve warm or at room temperature with yogurt, ice cream or whipped cream, if using.