Recipe: "Bavarian" Apple Torte

This recipe is one I acquired from my mother-in-law through one of my bridal showers. I'd never had it until I started dating my hubs & it's one of my favourite desserts to make and eat. It's super simple & perfect if you need something in a pinch. It combines a sugar cookie/shortbread type crust with the silkiness of a cheesecake filling and then the comforting flavours of apple pie. Top it off with some crunch almonds and it's just delicious all around. For real.

(I dub it "Bavarian" in quotations because who knows if it's actually Bavarian or not. That's just the name it came with & I do not claim for it be some authentic old country recipe. It's just slammin' yo.)

"Bavarian" Apple Torte

1/2 cup butter, room temperature
1/2 cup white sugar
1/5 tsp vanilla extract
1 cup flour

8 oz (1 block) of cream cheese
1/4 white sugar
1 egg
1/2 tsp vanilla
1 can apple pie filling
Sliced almonds


Preheat oven to 350 degrees Farenheit.

Cream together the butter & sugar, then add vanilla. When it's thoroughly mixed, add in the flour. Mix until it makes a fine crumble mixture. You'll think you screwed up, but you didn't. 

Pour the mix into a glass pie plate and press to form the crust (much like a crust on a cheesecake)

Next, combine the cream cheese, sugar, egg and vanilla. Blend with a mixer until silky smooth. Pour over the crust & spread evenly.

Top with the apple pie filling. This is a little tricky because of the cream cheese layer, but just go about it best you can. My method is to sort of scoop dollops all over the top & spread it out.

Sprinkle cinnamon over the top and then top with sliced almonds, as much or as little of either that you like.

Your pie plate will look incredibly full, but I promise it won't spill over in the oven. It bakes up like a cheesecake, where it gets a bit puffy and then collapses as it cools & compresses.

Bake for 35 minutes or until edges look golden brown. Remove and let it cool for about 20 minutes to let it all solidify a bit.

Cut it up & serve it to everyone. Then be prepared to want to hoard the rest of the dish to yourself because you'll never want to share it again.

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