Warm Sour Apple and Buttermilk Torte
Indulge in the cozy charm of a Warm Sour Apple and Buttermilk Torte—an irresistible dessert that beautifully balances tart Granny Smith apples with a tender, buttery crumb. This rustic torte features layers of spiced apple slices nestled within a subtly tangy buttermilk batter, enhanced with warm notes of vanilla and cinnamon. Baked to a golden perfection, it’s a timeless treat perfect for autumn gatherings or intimate dessert moments. Dust it with powdered sugar for a touch of elegance, or pair it with whipped cream or caramel sauce for an extra indulgence. Ready in just an hour, this easy-to-make torte is the ultimate crowd-pleaser that will fill your home with the alluring aroma of baked apples and cinnamon.
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Recipe Information
Ingredients
- 3 medium Sour apples (such as Granny Smith)
- 150 grams Granulated sugar
- 115 grams Unsalted butter, softened
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 120 milliliters Buttermilk
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper for easy removal.
Peel, core, and thinly slice the sour apples. Set the slices aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour half of the batter into the prepared pan and spread evenly. Arrange half of the apple slices on top of the batter in a single layer.
Spread the remaining batter over the apples, smoothing the surface. Top with the remaining apple slices, slightly overlapping them in concentric circles for a decorative look.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the torte comes out clean and the top is golden brown.
Allow the torte to cool in the pan for 10 minutes before releasing the springform and transferring it to a wire rack to cool slightly.
Dust with powdered sugar before serving, if desired. Serve warm with a drizzle of caramel sauce or a dollop of whipped cream.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 27.2 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
