Shoved deep in my mother’s old decoupage recipe box is a brown splattered index card with instructions written on front and back. In the time leading up to fancy dinner parties or special occasions, the card was always sought with expediency. That prized recipe was for Bavarian Apple Torte and originally came from my great grandmother, who was of direct German descent.
When the occasion arose for Jonas Kaufmann’s concert in Bavaria, there was no better choice than the regionally appropriate dessert for our small watch party. And now I’m sharing the favorite recipe below in case you need a simply elegant dessert to impress your guests or have an insatiable hankering to visit Bavaria.
½ C butter
¼ tsp. vanilla
1/3 C sugar
1 C flour
1- 8 oz. package of cream cheese, softened
¼ C sugar
½ tsp. vanilla
1/3 C sugar
½ tsp. cinnamon (or more — ¾ – 1 tsp.)
4 C peeled apple slices (any kind)
¼ C sliced almonds
Cream butter, vanilla, and 1/3 cup of sugar. Blend in flour. Spread dough onto bottom and sides of springform pan.
(*For easier cleanup, I place a sheet of parchment paper over the bottom of the springform pan and secure it with the metal ring that goes on top. This helps the torte slide off the pan if you do not want the metal bottom of the pan going to an event or if you are giving the torte as a gift.)
Combine softened cream cheese and ¼ cup of sugar; mix well. Add egg and ½ tsp vanilla. Mix and pour into pastry lined pan.
Combine 1/3 cup of sugar and cinnamon. Toss apple slices in sugar and cinnamon mixture. Spoon apple mixture over cream cheese layer. Sprinkle with sliced almonds.
Bake 10 minutes at 450°F. Reduce heat to 400°F. Continue baking for 25 minutes. Note: Cover with foil if needed so almonds don’t burn too much, about 10-15 minutes before done.
Cool. Remove rim of pan and slide onto serving plate, leaving bottom of springform underneath torte.
Top with whipped cream, whipped with a little sugar.
Toi, Toi, Toi,
3 thoughts on “Bavarian Apple Torte”
Thanks for the recipe!
Sounds and looks divine! Thanks for the recipe.