Another mommy recipe (by which I mean a recipe from my mother) with a few of my touches. Not that it wasn’t perfect to start with.
I love this dessert/breakfast/snack. It’s perfect for fall, and a great “thing to have on hand” when you are going to be having many guests or if you are in need of a hostess gift.
The ingredients list is not long and you will find you have most in your pantry. The prep is a cinch and before you know it, your house will be smelling “perfectly wonderful appley baking like” (something that was actually said upon opening our front door).
I feel I am using the term perfect way too easily here, but Bavarian Apple Torte is just, well, kind of perfect.
Ingredients:
crust:
- 1/2 cup unsalted butter
- 1/3 cup sugar
- 14 teaspoon vanilla
- 1 cup flour
- 1/4 teaspoon salt
- 1 8-ounce package cream cheese, softened (can use Neufchatel cheese)
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- pinch nutmeg
- 4 cups peeled, cored and sliced apples (about 2 large apples – use a baking apple such as Mcintosh or Empire
- 1/4 cup roughly chopped almonds
How To:
Preheat oven to 450 degrees. For crust, cream the butter and sugar. Beat in vanilla. Gradually blend in flour and salt. Mixture will be crumbly. Pat onto the bottom of a 9-inch spring form pan. Bring crust up about 1 1/2 inches high around the sides.
For the cream cheese filling, beat together the cream cheese and sugar. Add egg and vanilla, blending well. Pour into pastry lined pan and spread filling to the edges.
For topping, combine the sugar, cinnamon and nutmeg. Toss apples in the mixture. Place over cream layer in a domino pattern (or just spoon them on top – totally fine. Tastes the same). Sprinkle with nuts.
Bake for 10 minutes at 450 degrees. Reduce oven temperature to 400 degrees. Continue baking for 25 minutes. Loosen torte from the rim of the pan. Cool before removing and serving. I prefer it chilled.
Growling Tummy 