Buttery Apple Torte | Recipes

Buttery Apple Torte

(27) Ratings:
Prep Time:
Baking Time:
Makes:12 servings
Freezing:not recommended

This rich, aromatic torte is filled with the sweetness of apricot, apples and a hint of cinnamon and baked up to a tender crisp. Serve it fresh out of the oven topped with a scoop of ice cream.



3/4 cup 175 mL butter, softened
1/2 cup 125 mL sugar
1 2/3 cups 400 mL Robin Hood® Original All Purpose Flour
1/2 cup 125 mL Smucker’s® Pure Apricot or Raspberry Jam


1 pkg 250 g cream cheese
1/4 cup 50 mL sugar
1 egg
1 tsp 5 mL vanilla extract


3 cups 750 mL peeled, thinly sliced apples
1/3 cup 75 mL sugar
1 tsp 5 mL cinnamon
1/3 cup 75 mL sliced almonds


  1. Preheat oven to 450°F (230°C). 
  2. Crust: Cream butter and sugar together thoroughly in large bowl. Blend in flour. Work with hands to form a smooth dough. Press evenly onto bottom and 1 1/2" (3.5 cm) up sides of 10" (25 cm) springform pan. Spread jam evenly over bottom of crust.
  3. Beat cream cheese, sugar, egg and vanilla in a separate large bowl on medium speed, with electric mixer until smooth. Spread carefully over jam. Toss apples, sugar and cinnamon together in a medium bowl to coat well. Spoon over filling. Sprinkle with almonds.
  4. Bake in preheated oven for 10 minutes, then reduce heat to 400°F (200°C) for 25 to 30 minutes longer, or until apples are tender-crisp. Cool slightly then remove pan rim. Serve warm or cool.

Nutritional Information

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