Apple Cranberry Torte

Perfect for fall, this elegant torte combines the sweet tones of freshly harvested apples with a tart, mouthwatering burst of dried cranberries.


1 hour


1 hour 15 minutes


12 to 14





  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup (1 stick) Challenge Unsalted Butter, cold and cut into ½-inch cubes
  • 1 egg, beaten


  • 3 cups chopped peeled apples
  • 1 cup dried sweetened cranberries
  • 1 ¼ cups sugar
  • 1 ½ teaspoons cinnamon
  • 3 eggs, slightly beaten
  • 1 cup sour cream
  • ¼ cup chopped blanched almonds



  • 1

    Wisk together flour, baking powder, sugar and salt. Cut in cold butter until mixture resembles coarse crumbs. Work egg into flour mixture just until blended.

  • 2

    Press dough into thin layer on the bottom and sides of a 10½-inch spring-form pan, making sides about 1½-inches high. Put the dough-lined pan into the freezer to cool (about 30 minutes or until solid.)

  • 3

    Preheat oven to 350°F.

  • 4

    In a large bowl, combine apples, cranberries, sugar and cinnamon. Add sour cream and eggs to the mixture; stirring until well combined. Pour mixture into cold dough-lined pan. Sprinkle with almonds.

  • 5

    Bake 1 hour 15 minutes. Cool. Remove from spring-form pan. Cut into wedges.

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