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Apple Bavarian Torte Recipe
Apple Bavarian Torte Recipe photo by Taste of Home

Apple Bavarian Torte Recipe

Read Reviews (1)
4.5 1
Publisher Photo
A cookie-like crust holds the sensational filling of cream cheese, apples and almonds. This comforting torte, will be welcomed addition to a bake sale or potluck.—Sheila Swift, Dobson, North Carolina
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon vanilla extract
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup plus 1/3 cup sugar, divided
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 5-1/2 cups thinly sliced peeled tart apples (about 6 medium)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup sliced almonds

Nutritional Facts

1 slice equals 213 calories, 12 g fat (7 g saturated fat), 44 mg cholesterol, 87 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Preheat oven to 450°. In a small bowl, cream butter and sugar. Beat in flour and vanilla until blended. Press onto the bottom of a greased 9-in. springform pan.
  2. In a large bowl, beat cream cheese and 1/4 cup sugar until fluffy. Beat in egg and vanilla. Pour over crust. In another large bowl, toss apples with cinnamon and remaining sugar. Spoon over cream cheese layer.
  3. Bake 10 minutes. Reduce oven setting to 400°; bake 25 minutes. Sprinkle almonds over top; bake 10-15 minutes longer or until lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack. Remove sides of pan before slicing. Store in the refrigerator. Yield: 16 servings.
Originally published as Apple Bavarian Torte in The Taste of Home Cookbook 2011, p70

Nutritional Facts

1 slice equals 213 calories, 12 g fat (7 g saturated fat), 44 mg cholesterol, 87 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Apple Bavarian Torte(1)

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Nov. 2, 2013

Made this exactly as written. Not only tasted great but made a nice presentation.

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