Bavarian Apple Torte
This Bavarian apple torte recipe is a luxurious dessert that’s sure to steal the show! A buttery shortbread crust is layered with a creamy cream cheese filling and topped with tender cinnamon-sugar apples. Finished with sliced almonds, this elegant dessert has the perfect balance of flavor and texture.
Ingredients
base -
- 1/2 cup unsalted butter room temp
- 1/3 cup white granulated sugar
- 1 cup all-purpose flour
cream cheese filling -
- 8 oz cream cheese room temp
- 1/4 cup white granulated sugar
- 1 large egg room temp
- 1/2 tsp vanilla extract
topping -
- 3 cups apples 1 ½ pounds, peeled, and sliced
- 1/4 cup white granulated sugar
- 1 teaspoon cinnamon
- 1/3 cup sliced almonds
Instructions
- Prep: Lower the oven rack one level below the middle of the oven. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Sugar batter: In a medium bowl, beat together the butter and sugar with an electric mixer.
- Flour mix: Add the flour to the bowl and mix until combined.
- Assemble: Press the mixture firmly into the bottom of the pan.
- Cream cheese mixture: Beat the cream cheese, sugar, egg, and vanilla until smooth. Pour the filling over the base.
- Apples: Toss the apples with sugar and cinnamon and spoon over the cream cheese mixture.
- Nut topping: Sprinkle with sliced almonds. Cover the pan with foil.
- Bake: Bake at 425°F for 15 minutes, then reduce the oven temperature to 400°F, remove the foil, and continue cooking for an additional 20-25 minutes.
- Serve: Cool, then carefully remove the sides of the pan.Optional: Sprinkle with powdered sugar before serving.
Notes
- Use room temperature ingredients. For the smoothest filling and best texture, make sure your ingredients are fully at room temperature before starting.
- Prepare the pan properly. Grease the pan well and line the bottom with parchment paper to make removing the torte much easier.
- Cover with foil while baking. Covering the torte helps the cream cheese layer bake evenly, preventing the top from becoming too brown or dry.
- Let the torte cool before slicing. Allow the torte to cool completely before removing the springform sides and slicing to keep the layers neat and intact.
- Storing leftovers. Keep the torte tightly covered in the fridge for up to 3 days.
- Freeze for later. Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.