Bavarian Apple Torte

We made this torte for Quilt Night on Tuesday. Everyone really liked it, so we thought we'd share.


Here's how it's made.

Beat one stick of butter and 1/3 cup sugar in a small bowl at medium speed with an electric mixer, until fluffy. Gradually add 1 1/3 c flour. Beat just until the mixture is blended.



Stir in 1/4 teaspoon of vanilla. (Be sure to use good vanilla. Nothing ruins baked goods like poor-quality vanilla.) The mixture will be slightly crumbly.


Press the dough into the bottom and 1 1/2 inches up the sides of a slightly greased 9 inch spring form pan.


Now you're ready to make the filling. Beat the cream cheese and 1/4 cup sugar at medium speed until the mixture is smooth.


Add an egg and 1/2 teaspoon vanilla. Beat well.


Spread this filling evenly over the pastry you put into the springform pan.


Peel and slice the apples.


Combine 1/3 cup sugar and 1/2 t cinnamon. Add to the apples and toss lightly.


Arrange apple slices over cream cheese mixture.


Sprinkle with almonds. (The recipe says 1/4 cup, but we used more. They're so pretty!)

Bake at 400 for 40 minutes. Cool on wire rack; remove sides of pan.


Mama says: If you're going to do all this baking, you need to keep your oven clean. I'm fortunate enough to have a self-cleaning oven, but even with it, you have to keep the racks clean.

Here's my tip for the day.

To clean your oven racks, put them in a container big enough to cover them with water. (I use the bathtub!) Add the hottest water you have available and a goodly measure of Tide laundry detergent. When the water is cool enough to comfortably put your hands in, you should be able to just wash everything off the racks. You might need an SOS pad on some stubborn spots, but there's no need to use oven cleaner or any of the rest of that messy, smelly stuff.

Here's the full recipe for the torte:

Bavarian Apple Torte

½ c butter
1/3 c sugar
1 1/3 c all-purpose flour
¼ t vanilla
1 8 oz package cream cheese, softened
¼ c sugar
1 large egg
½ t vanilla
1/3 c sugar
½ t cinnamon
3 large Granny Smith apple ( 4 cups)
¼ c sliced almonds

Beat butter and 1/3 cup sugar in a small bowl at medium speed with an electric mixer, until fluffy. Gradually add flour, beating until mixture is blended. Stir in 1/4 teaspoon vanilla. Mixture will be slightly crumbly. Press pastry into bottom and 1 1/2 inches up sides of slightly greased 9 inch spring form pan.

Beat cream cheese and 1/4 cup sugar at medium speed until smooth; add egg and 1/2 teaspoon vanilla, beating well. Spread filling evenly over pastry.

Combine 1/3 cup sugar, cinnamon, and apples, tossing lightly. Arrange apple lices over cream cheese mixture; sprinkle with almonds. Serve warm or chilled. Top with creme fraiche, sour cream or ice cream.