Confession: I’m not that into fruit pies, cobblers or crisps. I mean, they’re okay but not my first choice. Nate, on the other hand, goes weak in the knees over a good apple crisp and loves those other fruity desserts almost as much. That’s really saying something because he rarely goes weak in the knees over food. This is just another of the many ways in which he and I are complete opposites! (Shout-out to the ever wise Paula Abdul.)
But there are a few fruity desserts that I can get on board with. This Apple Bavarian Torte is one of them. The recipe has been hiding on my blog since Day One, but I have never written a post about it or photographed it for you. Honestly, I’m usually making this torte late the night before Thanksgiving so photographing has never been an option!
Since autumn is in the air I decided it was a good time to finally give this apple recipe the attention it deserves. It is SO GOOD. Even this apple dessert hater loves it.
A friend named Sarah gave me this recipe nearly 15 years ago. (Sarah is also the one who gave me the pizza crust recipe that I still use to this day. I sure am glad I met Sarah!) Sarah got this apple Bavarian torte recipe at a Pampered Chef party and that’s about all I know about it. Well, besides the fact that it’s amazing.
- ½ cup butter, softened at room temperature
- ¼ teaspoon vanilla
- ⅓ cup sugar
- 1 cup flour
- Cheese mixture:
- 1 8-ounce package cream cheese, softened at room temperature
- ¼ cup sugar
- 1 egg
- ½ teaspoon vanilla
- Apple mixture:
- 3 medium apples, peeled and sliced thin (Jane note: I usually only use 2 apples and just make one layer of apples on the torte. If you like more apples, feel free to do more than one layer. I love Granny Smiths for this recipe)
- ⅓ cup sugar
- ¼ teaspoon cinnamon
- ¼ cup slivered almonds
- 1 tablespoon turbinado sugar
- Preheat oven to 450º F.
- Cream together crust ingredients until well mixed using a hand mixer or stand mixer. Press crust dough flat into the bottom of a springform pan. Set aside.
- In a medium bowl, blend cheese and sugar well with a hand mixer. Beat in egg and vanilla until smooth.
- Pour mixture over crust.
- Mix cinnamon and sugar together in a medium bowl. Toss apples in mixture then layer over the top of the cream cheese mixture in the pan.
- Bake for 10 minutes at 450º (I only bake for 8 minutes). Reduce heat to 400 and bake 25 minutes more (I bake 15 minutes more). Sprinkle top with almonds and turbinado sugar and continue baking until lightly browned, 5-7 more minutes. (When I follow the original baking times, the torte is cooked a little too long, so I shortened baking times as indicated in the parentheses.)
- Cool before removing from pan. Run a knife around the edges before removing from opening the sides of the springform pan.