Bavarian Apple Torte
Germans know how to make beautiful, delectable desserts! This particular recipe comes from my mother-in-law, and it just happens to be my husband’s favorite torte to eat on his birthday. Creamy, buttery, and easy to put together, this torte is the perfect dessert to impress your guests!
How to make this your own
What kind of apple would be best?
It really doesn’t matter all that much. I go with Granny Smith, which is a bit tart and is frequently used in apple bakes. But go with whatever you have, or mix it up!
Can I add other spices?
Of course! I’ve gone simple here, but add some cloves, ginger, or all spice. Those would all be delicious!
What about other nuts?
Sure! Sliced almonds go great here, and when toasted in the oven, the taste is heavenly! But you can go with anything your heart desires: candied pecans, roasted walnuts, etc.
Ingredients:
Crust:
1/2 cup butter, softened
1/3 cup granulated sugar
1/4 tsp vanilla extract
1 cup all-purpose flour
Filling:
8 oz. cream cheese, room temperature
1/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract
Topping:
4 cups apples (Granny Smith or whatever you have on hand), sliced thinly
1/3 cup sugar
1 tsp cinnamon
1/3 cup sliced almonds
Directions:
Start with the crust first. Cream your butter, sugar, and vanilla in a stand mixer, using a hand-held mixer, or by hand until the mixture is a smooth. Add in the flour. This will make the mixture look a bit crumbly. If it’s too dry and not coming together at all, add in a tablespoon of water until you get a dough that comes together.
You have a choice of pan to use. A tarte pan would do fine here. Or you can use a spring-form pan (shown below). Whatever you decide to use, grease the pan. Then take your dough and start pressing it into the bottom of the pan until it covers the entire bottom of the pan evenly. (If you have enough to cover the sides of your pan, go for it! But it’s not required.)
Next, work on your filling. Mix the cream cheese and sugar in a stand mixer, with a hand-held mixer, or by hand. The mixture should look almost like icing when you’re done mixing. Add in the egg and vanilla and mix over medium speed until the mixture has the consistency of cream.
Spread evenly on top of your crust.
Finally, make your topping. Place your sliced apples in a bowl. Add the cinnamons and sugar and mix.
Starting from the outside of your torte, place the slices side by side so they’re just overlapping each other and continue until you’ve completed the circle. Continue this process until the entire torte is covered with apples.
**Note: you can absolutely go with a different design here if something else is speaking to you.
Top with the sliced almonds.
Bake in the 450 degree oven for 10 minutes. Then drop the temperature down to 400 degrees and bake for an additional 25 minutes, or until everything is cooked.
Let cool before taking out of the springform or tart pan. Enjoy on its own or with whipped cream. The torte will last in the fridge for 5 days.
