‘Maple: 100 Sweet and Savory Recipes’ – Maple Apple Almond Torte

Maple-100-Sweet-and-Savory-Recipes-coverNow that fall is truly here, it’s tempting to go full-throttle pumpkin everything. Between pumpkin spice lattes and, well, all of Trader Joe’s, it’s easy to get stuck in a gourd rut.

Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup” (Quirk Books, 2015, $23) is just the cookbook to save the day. From mouthwatering homemade maple breakfast sausages to real maple candy, this cookbook is drenched in eye-catching recipes for every meal of the day (and after-dinner drinks!).

This maple apple almond torte is a beautiful amalgamation of so many amazing fall flavors it’s sure to please even the pickiest dessert eater. Serve it as a decadent coffee cake or as a show-stopping dessert. Either way, nobody will be complaining.

Maple Apple Almond Torte With Maple Cinnamon Glaze

Makes 10 servings | Active time: 25 minutes | Total time: 3 hours


  • 1 cup whole raw unsalted almonds
  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 teaspoon baking soda, sifted
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup dark pure maple syrup
  • 8 tablespoons unsalted butter, melted and cooled to room temperature
  • 2 large yellow apples, such as Ginger Gold or Mutsu, peeled and diced


  • 1 cup confectioners’ sugar, sifted
  • 3 tablespoons dark pure maple syrup
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon ground cinnamon


1. Preheat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray.

2. In a food processor fitted with a steel blade attachment, process nuts for 20 to 30 seconds, until finely ground. Add flours, baking soda and salt and pulse to combine.

3. In a large bowl, beat eggs and syrup until smooth. Gradually beat in butter. Stir in almond mixture followed by apples. Transfer to the prepared pan and bake for 44 to 48 minutes, until torte springs back when lightly touched and a toothpick inserted into the center comes out with moist crumbs attached. Cool on a wire rack completely.

4. Make glaze: In a small bowl, stir sugar, syrup, vinegar and cinnamon.

5. Run a knife along the edge of the pan. Remove sides and spread glaze over torte. Slice and serve. A lot of baked goods, especially those with whole grains, grow slowly stale and unpalatable with time. But this torte is even moister and more delicious the day after it’s baked.

Win a copy of “Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup” by telling us what recipe you’re looking forward to making this fall in the comments section below.


Credit: Excerpted from “Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup” by Katie Webster. Reprinted with permission from Quirk Books.

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