AUTUMN EQUINOX Savory Brunch Torte
A buttery, lightly sweet brunch torte layered with tart apple or pear, aged white cheddar and dried cranberries, then finished with crispy prosciutto or bacon. Dense, tender and just a little chewy, it strikes a delicious balance between savory with a hint of sweet—perfect for a leisurely autumn brunch.
Ingredients
For the Torte
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground ginger
- ½ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar Or as little as 1/4 cup for sweetness preference
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup finely shredded aged white cheddar
- 2 medium tart firm apples or firm-ripe pears
- 1/3 cup dried cranberries
- 2 ounces thinly sliced prosciutto
For the Bacon Variation
- 4 –5 slices bacon cooked until crisp and crumbled, in place of the prosciutto
Instructions
- Prepare the pan. Preheat oven to 350°F. Butter a 9-inch springform pan or round cake pan.
- Combine the dry ingredients. In a small bowl, whisk together the flour, baking powder, salt and ground ginger.
- Make the batter. In a large bowl, beat the softened butter and sugar until creamy. Beat in the eggs one at a time, then add the vanilla.
- Add the dry ingredients. Stir the flour mixture into the butter mixture just until combined. The batter will be thick.
- Add the cheddar. Gently fold the shredded aged white cheddar into the batter.
- Assemble the torte. Spread the batter evenly in the prepared pan. Core the apples or pears and cut into thin wedges, leaving the peel on if desired. Arrange the fruit over the batter, pressing it lightly into the surface. Scatter the dried cranberries over and between the fruit.
- Bake. Bake for 50–60 minutes, or until golden brown and a tester inserted into the cake portion comes out clean. Begin checking around 45–50 minutes, as the moisture in the fruit can affect baking time.
- Crisp the prosciutto. While the torte bakes, arrange the prosciutto in a single layer on a parchment-lined baking sheet. Bake at 350°F until crisp, approximately 10–15 minutes, watching closely toward the end. Cool, then break into rustic pieces.
- Cool and finish. Allow the torte to cool for at least 15–20 minutes before removing it from the pan. Scatter the crispy prosciutto over the top just before serving.
Notes
Apple or pear? For apples, choose a firm, slightly tart variety such as Pink Lady, Braeburn or Granny Smith. For pears, Bosc is an excellent choice because it holds its shape well during baking.
Prefer bacon? Substitute 4–5 slices of crisp, crumbled bacon for the prosciutto. Add it just before serving so it stays crunchy.
Make it ahead: This torte can be served warm or refrigerated and served chilled. Refrigeration gives the buttery crumb a pleasantly dense, slightly chewy texture. For the best crunch, store the prosciutto or bacon separately and add it when serving.
Sweet or savory? This torte intentionally lands somewhere in between—a subtle sweet beginning from the fruit, cranberries and reduced-sugar batter, followed by the savory bite of aged cheddar and crisp prosciutto. Adjust sugar from 1/4 c- 1/2 c depending on the sweetness of the fruit you are using.
