Sunday, May 15, 2005

Bavarian Apple Torte

Bavarian Apple Torte

8 tablespoons unsalted butter, softened
1 cup granulated sugar, divided
1/4 teaspoon salt
1 cup all-purpose flour
8 ounces cream cheese, softened
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
4 cups sliced and peeled apples
1/4 cup sliced almonds

Preheat oven to 425 degrees.

In a large mixing bowl, cream together butter, 1/3 cup granulated sugar and salt until very creamy. Add flour and mix just until combined. Scoop mixture into a 9" springform pan - spread over the bottom and 1" up the sides.

In the same mixing bowl, beat together cream cheese and 1/3 cup granulated sugar until smooth. Beat in egg and vanilla until combined - spread evenly over the crust.

In a medium bowl, whisk together sugar and cinnamon. Add apples and toss well to coat. Arrange apples on top of the cream cheese layer - sprinkle top with the sliced almonds.

Place pan into the oven and bake for 10 minutes - reduce temperature to 375 degrees, then continue to bake until the center is set, about 25 additional minutes. Remove and let cool on a wire rack. Run a thin knife around the edge of the pan to loosen the torte - cover and place in the refrigerator to chill for at least 3 hours before serving.

Makes about 8 to 10 servings.

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