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Omg this is an over the top good cake! I baked it in a springform pan that made it easy to remove..
Absolutely the best quick addictively delicious piece of yumminess!!! Thank you! Indeed, a keeper!
I made this today and it was a big hit! I would definitely be reducing the sugar a bit next time – we use golden delicious apples and they are so sweet to begin with!
This was my husband’s birthday cake this year (we’re trying to watch our weight :)) and we really really loved it. Cooked apples gave a tasty, full flavour. I did cut down down a bit on the butter, though and used a teaspoonful to cook the apples.This one’s a keeper!!
Hi Rabia, I’m so glad you liked it!
Is the two thirds of a cup of flour a typo or is that for real?
Not a typo.
I had a question about the texture of the cake. I have made it twice using an electric oven and both times, while fully browned, the cake was a little mushy and when sliced did not cut clean. Is it supposed to be like that or am I doing something wrong? Thanks!
Hi Nasir, when you press on the cake with your fingertip, it should bounce back, that’s how you know it’s really done.
This is a great apple cake! I am on a constant search for a simple apple cake for Sundays, with ingredients I already have in the house and not much time needed for preparation. No matter what, the cake has to be delicious and that is exactly what your recipe is about! My family loved the cake and I will bake it a second time today. Thank you for this lovely recipe!
I’m so glad you liked it Annette!
this is really nice..i enjoyed baking as it’s quite simple and everyone loved it. Baked it for the second time for visitors too :)
Forgot to say. I added bran and ginger to the mix… excellent. thanks
Hi there, thank you for this. What a hit! I used apple cider vinegar instead f the zest due to allergies. It worked just as well.
I made this with pears and it was fantastic!!
Good to know it works well with pears too!
Great recipe! Can I substitute lime if I have no lemons on hand?
Hi Elise , Found your recipe for apple torte, very similar to mine , I use raw apples cut in eights then stand them up in batteruntil all batter is covered then bake for 1 hour(in a springform pan) thenPart 2 melt 1/4 lb. butter 1 cup sugar 2 eggs beat well pour over batter and apples and bake 25 to 30 mins.until browned .Oh I forgot to say about before baking the apples and batter sprinkle with cinnamon. Most important use a springform pan very easy to remove torte
Made this apple torte for a dinner party tonight. It was a hit — everyone loved it. I did line the baking pan with parchment paper & had no trouble getting the cake out of the pan.
Used the cup of sugar in the recipe & the cake was not too sweet — just sweet enough.
Hi Georgette, I’m so glad you liked it! Since first publishing the recipe I’ve reduced the sugar to 3/4 of a cup which I think works fine. Not too sweet.
This torte was really tasty even though I made a few modifications. I don’t know how it would have tasted if I had followed the recipe exactly, but my husband loved it and he is extremely fussy about his baked goods. I used whole wheat flour and 1/2 cup of sugar (used a mixture of brown sugar and raw cane sugar because I ran out of brown sugar), 2 whole eggs because that’s all I had. I grounded ~ inch of vanilla bean with a few cinnamon flakes instead of using vanilla extract. I added the lemon zest to the apples just before they were done softening in the pan. The batter cooked fine in ~30 min and didn’t burn using the middle shelf in oven at 375oC. Next time, i’ll decrease even more on the sugar and instead use that amount to sprinkle on top after baking!
I made the apple tart today and it was a hit! Thank you very much.
I recently made this mouthwatering torte and the smell of butter and apples filled the entire appartment. Even my boyfriend, who is the most difficult person when it comes to food, simply loved it! I made a small change and replaced the granulated sugar with brown sugar -because I always though it goes great with baked apples- and I added half a teaspoon of cinnamon (for the same reason actually). It was delicious! Thank you Elise, your recipes are a success every single time!
The torte is fabulous! My only concern is that it didn’t release well from the pan. I generously buttered my pan and followed the cooling directions exactly. I think I will also use parchment paper next time. Love the buttery taste.
Hi Sandra, I’ve since modified the instructions to include lining the pan with parchment paper, which is what I do now. Great suggestion, thanks!
Great recipe! I just finished making this recipe for the second time this week. I hate to change a recipe the first time I make it but I needed it to be gluten-free for a neighbor. Gluten-free all purpose flour mix worked fine in case someone is wondering.
This torte was a wonderful way to use up some apples I had that were no longer fresh enough to eat raw. I didn’t have lemon zest, so used lemon juice instead. I don’t believe it was a 100% substitute for the zest, but it did brighten the apples a lot. Also, I used butter-flavored margarine (i sub cheaper margarine when testing out recipes) and it did very well. Anywho, I will be making the recipe again. It has a simple elegance about it. I think it will be a hit at Christmas. Thanks for another great recipe!