Bavarian Apple Torte
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The following recipe and photography were provided by our partner, Megan Weimer of Dollop of Dough.
This Bavarian apple torte is the perfect dessert to welcome the flavors of Fall. It features a buttery, tender cookie crust topped with a creamy cheesecake-like filling, warmly spiced apples, and a sprinkle of sliced almonds for a little crunch. Made with a combination of tart Granny Smith and sweet Honeycrisp apples, every bite has the perfect balance of sweetness, spice, and rich creaminess. It’s a great way to use that bushel of apples you just picked!
Why You’ll Love This Recipe:
- It is the ultimate Fall dessert. This torte is packed with fresh apples, cinnamon, and nutmeg, making it the perfect recipe to bake after a trip to the apple orchard or whenever you’re craving cozy Fall flavors.
- This recipe is perfect for sharing. This torte slices beautifully and would be delicious served for Thanksgiving, dinner parties, or any Fall gathering.
- Easy to customize. Serve it warm with caramel sauce, add a scoop of vanilla ice cream, or enjoy a slice on its own with a cup of coffee.
Bavarian Apple Torte
Cook time: 45min Prep time: 20min Total time: 1 hour 5 minutes
Servings: 10
Ingredients
Crust
- ½ cup (113 grams) Heinen’s Salted Butter, room temperature
- ⅓ cup (67 grams) Heinen’s Organic Evaporated Raw Cane Sugar
- ¼ tsp vanilla extract
- 1 cup (120 grams) all purpose flour
Filling
- 4 oz (113 grams) Heinen’s Cream Cheese Bar, room temperature
- 4 oz (113 grams) Heinen’s Honey Pecan Cream Cheese, room temperature
- ¼ cup (50 grams) + ⅓ cup (67 grams) Heinen’s Organic Evaporated Raw Cane Sugar, divided
- 1 large egg, room temperature
- ½ tsp vanilla extract
- 2 medium Granny Smith apples, thinly sliced (about ⅛” thick)
- 3 medium Honeycrisp apples, thinly sliced
- ½ tsp Heinen’s cinnamon
- ¼ tsp Heinen’s nutmeg
- ¼ cup (25 grams) Heinen’s Raw Natural Sliced Almonds
Instructions
- Preheat the oven to 450°F and grease a 9-inch springform pan. Set aside.
- Cream the butter, sugar, and vanilla together in a medium bowl on medium-high speed until light and fluffy.
- Then beat in the flour on low speed until a dough comes together. Scrape down the sides of the bowl with a rubber spatula if needed.
- Press the dough into the greased pan, using your hands or the bottom of a measuring cup to create an even layer. Set aside.
- In a large bowl, beat the cream cheeses and ¼ cup sugar together until smooth and creamy.
- Then mix in the egg and vanilla extract.
- In a separate bowl, toss the apple slices with the remaining sugar, cinnamon, and nutmeg until the apples are evenly coated.
- Pour the cream cheese mixture over the crust, using an offset spatula to spread it into an even layer.
- Then layer the apple slices on top.
- Bake at 450°F for 10 minutes, then reduce the temperature to 400°F and bake for 25 more minutes.
- Sprinkle the almonds on top and continue baking at 400°F for 10-15 more minutes. The torte is done when a toothpick inserted in the center comes out clean. If you notice the apples getting brown too soon, tent with aluminum foil.
- Let the cake cool for about 10 minutes before carefully removing the outer ring. Then let cool completely on a wire rack for about 1 hour.
- Serve with caramel sauce or vanilla ice cream. Store in the refrigerator.
