This is the Bavarian Apple Torte I baked for Britt's farewell at PMC on 8/15/2021.
½ cup butter, softened
1 cup sugar, divided
1 cup flour
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
½ teaspoon vanilla
½ teaspoon ground cinnamon
4 each Granny Smith or Golden Delicious apples, peeled, sliced
¼ cup sliced almonds
Heat oven to 425 degrees F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer; sprinkle with almonds.
Bake 10 min. Reduce temperature to 375 degrees F; continue baking 25 min. or until center is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator.
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