Cakes and Frostings

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


1.25 hours






  • 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 teaspoon 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.