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Bavarian Apple Torte

Vicki Colbourne
Benjamin Colbourne

¼ cup raspberry jam

Base:

  • ½ cup butter
  • ⅓ cup sugar
  • ¼ tsp vanilla
  • 1 cup flour

Filling:

  • 8 oz pkg cream cheese
  • ¼ cup sugar
  • 1 egg
  • ½ tsp vanilla

Topping:

  • ⅓ cup sugar
  • ½ tsp cinnamon
  • 4 cups apples, peeled, cored and sliced
  • ½ cup almonds, sliced

Preheat oven to 450°F (230°C). To make crust, cream butter, sugar and vanilla. Blend in flour. Press on the bottom and side of a 9 inch (2 L) springform pan. Spread with a thin layer of raspberry jam.

For the filling, combine cream cheese and sugar. Add egg and vanilla. Mix well. Pour over jam.

For the topping, toss apples with sugar and cinnamon and spoon over cream cheese mixture. Sprinkle with almonds. Bake at 450°F (230°C) for 10 minutes, then at 400°F (200°C) for 25 minutes. Cool and carefully remove sides of pan. Store in a cool place. Serves 8 to 10.