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Apple Bavarian Torte

Apple Bavarian Torte

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
TERRI DALLEN

TERRI DALLEN

This torte is made in a springform pan. Cream cheese, almonds, and apples deck this to the nines! Enjoy this dessert with your loved ones during the holidays.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F(230 degrees C).
  2. Cream together butter, 1/3 cup sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9-inch springform pan. Set aside.
  3. In a medium bowl, blend cream cheese and 1/4 cup sugar. Beat in egg and vanilla. Pour cheese mixture over crust.
  4. Combine 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the sliced apples with the sugar mixture and spread over the cheese filling.
  5. Bake for 10 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until almonds are lightly browned and apples are tender. Cool before removing from pan.
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Reviews

MAGGIE MCGUIRE
189

MAGGIE MCGUIRE

12/22/2003

Good recipe, Terri. I've made this twice now. First according to the recipe: I like the crust, but there was a little too much of it for my taste, and I liked the filling which there was a little to little of it. I thought the apples being crunchy detracted from the overall flavor. So, the second time I cut the crust by 1/3, upped the filling by another 1/2, and precooked my apples in the cinnamon sugar in the microwave for 3 minutes. Then I arranged the apples in a circular pattern covering the entire top of the torte. While warm from the oven, I covered the top evenly with a cinnamon sugar sauce. Wow! What flavor, and the presentation was beautiful. The ladies at my Bunco party thought I had ordered it from their favorite bakery! Thanks for creating the roadmap that helped me reach my destination....AND keep up my reputation as the best cook in the group! ;)

GRETCHEN01
120

GRETCHEN01

12/4/2004

This was *THE* most gorgeous dessert I've ever personally made. It came out looking like I had spent a gazillion dollars on it at some fancy bakery -- well, until I tried to cut through the crunchy apples!!!! I WISH I had seen the review that suggested to cook them first, because they DEFINITELY need it!!! Also, I think two medium/largish apples would be plenty. Six is WAY too many apples -- and I only used 4 biggish ones, and that was too many. I will definitely try this again, but I think I might try it with my home canned peaches, or maybe pears, next time. It was absolutely delicious -- just very hard to cut because of the apples. If I do the apples again, I know a lot more about how I would do it this time! The bottom crust and the cream cheese part was to die for!!!!! (***UPDATE*** I made this a second time with pears -- two cans canned pear halves, I sliced them -- and it was WAAAAAAAAAAAY better than with apples! I've revised my version of the recipe to be PEAR Bavarian Torte. Try the pears, you'll be delighted!!!)

naples34102
109

naples34102

1/17/2008

With the exception of the almonds, which I don't use, this is a recipe I've used for 25 years because it's so darn good! This can easily be doubled; just spread the dough into the bottom and sides of a 9x13" pan. If my gooped, splattered, and dog-eared recipe card offers any proof, this classic recipe is just plain delicious.

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