This classic Bavarian apple torte dessert has a shortbread base, a thin raspberry jam layer, a cream cheese layer and an apple and almond topping.
If you are a Canadian of a certain age, you may remember this apple torte. It was one of the most popular recipes from the 1980’s cookbook “Fare for Friends” and undoubtedly made the rounds in a big way back then.
There are a lot of apple torte recipes around, but what sets this one apart from most, is the layer of raspberry jam that sits underneath the cream cheese layer. It just brightens the flavours of this wonderful apple dessert in such a delicious way! This apple torte is a classic and classics definitely stand the test of time. It’s perfect for anytime enjoyment or for entertaining, too.
Ingredients and Substitutions
Cream Cheese: Full fat cream cheese is needed here, as low-fat versions contain additional ingredients and moisture that will not bake up in the same way as the full fat version.
Apples: Any apple that’s good for baking will work here. I used Pink Lady apples here.
Raspberry Jam: I love the touch of jam in this dessert and especially raspberry jam. There are few jams that can add just a bright flavour with just a 1/4 cup. If you’re not a fan of the seeds, look for a seedless raspberry jam. All that said, you can 1) skip the jam if you like or 2) experiment with other jam flavours, if you like.
Recipe Tips
- If you don’t have a 9-inch springform pan, I would go with an 8-inch as my second choice, as there may not be enough of the base part to cover a 10-inch pan. I do think a springform pan is necessary here, as I’m not sure it would come out gracefully from a regular cake-type pan.
- Don’t stress over getting the base just perfect. Any small gaps will melt together as it cooks. Simply press into the pan in a reasonably level and even way and you’ll be good.
- Be sure to take your cream cheese out of the fridge well ahead. It takes a surprisingly long time for cream cheese to come to room temperature (longer than butter). Having the cream cheese at room temperature will just make it much easier to beat up with no lumps.
Top Tip!
Keep an eye on the almonds during the last part of baking. If they are sufficiently golden before the baking time is up, place a sheet of aluminum foil overtop of the pan to prevent further browning or scorching.
Making Ahead, Storing
Once baked and cooled, you’ll want to refrigerate this dessert. It’s quite tasty chilled, though the shortbread base is a little more difficult to cut when cold. That’s why I recommend taking it out of the fridge for 10-15 minutes before eating, as it will still retain a touch of chill, but the base will soften up. Of course, you can also enjoy this one at room temperature, as well.
This torte will keep well in the refrigerator for 2-3 days. It should freeze, though the cream cheese layer may change in texture slightly.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
Get the Recipe: Bavarian Apple Torte
Ingredients
Base:
- 1/2 cup salted butter, at room temperature
- 1/3 cup white granulated sugar
- 1/4 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned and levelled
- 1/4 cup raspberry jam
Filling:
- 8 oz cream cheese, full fat, at room temperature
- 1/3 cup white granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Topping:
- 1/3 cup white granulated sugar
- 1/2 teaspoon cinnamon
- 4 cups apples, peeled, cored and sliced
- 1/2 cup sliced almonds
Garnish:
- Icing/Confectioners' Sugar, for dusting before serving
Instructions
- Preheat oven to 450F. (regular bake setting/not fan assisted). Grease a 9-inch springform pan and line the bottom with a round of parchment paper. Set aside.
- For the Base: In a medium bowl, cream together the butter, sugar and vanilla with an electric mixer or in a stand mixer fitted with the paddle attachment. Blend in the flour, just until combined. Press mixture into the bottom of the prepared springform pan. *Note: If your springform pan is prone to leaking, be sure to press base up the side just a touch, to cover the joint where the two pieces join. Spread raspberry jam evenly overtop of base. Set aside.
- For the Filling: In a medium bowl with an electric mixer or a stand mixer with the paddle attachment, combine the cream cheese and sugar. Add the egg and vanilla and mix well. Pour over the jam layer in the pan.
- For the Topping: Toss the prepared apples with the sugar and cinnamon and spoon over the cream cheese mixture. Sprinkle with sliced almonds.
- *I've never had the filling leak myself, but if you want to be extra cautious in this regard, place your springform pan on top of a baking sheet to bake.
- Bake at 450F for 10 minutes, then reduce oven temperature to 400F and continue cooking for an additional 25 minutes. If almond topping seems to be browned enough towards the end part of cooking, loosely cover the top of the pan with a sheet of aluminum foil, to prevent further browning.
- Cool and carefully remove sides of pan. Refrigerate until needed. Remove from the refrigerator for 10-15 minutes before serving.
Notes
More Apple Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
No need for the jam.
Comes out great everytime.
I add an egg yolk to the dough and the egg white to the cream cheese.
Glad you enjoyed it. I enjoy the bit of jam myself, but to each their own :) Thanks!
Definitely trying this recipe tomorrow for our office lunch 😋 I was wondering if this would work with a homemade apple jam ? Thanks for the recipe 🙂
Hi Kristina and yes, it would work with apple jam. I do love the hit of raspberry myself, but totally up to you. Enjoy :)
Hi Jennifer can this recipe be made the day before, will it be as good please.
Hi Bren, it keeps fairly well, but like all tarts, the crust may soften if may the day before.
I’ve made this dessert many times over the years. My version one version was made with apricot jam; my other version is no jam at all. This version with raspberry jam is delicious too! Thank you.
It’s one of my favourites, Becky and yes, there are lots of different versions, all delicious :) Thanks!
Hi Lynne, A couple of things. First, did you use full fat cream cheese (not “low fat” or “Light”)? Did you beat it up well? If so, was it refrigerated for a period of time? Finally, was it possibly undercooked? The cream cheese layer will never be firm, but it shouldn’t be sloppy (so it runs out when cut). You can see from my photos that there is none of that happening.
This has been a Family favourite since the 80’s but have never seen the jam before. Will give it a try.
I love the bit of raspberry jam with this one, Sharron. It really seems to brighten the flavours in such a lovely way :)
I’m sure I’ve had variations of this dessert over the years, but never with the layer of raspberry jam. Sounds wonderful!
Thanks Leanne and yes, that little bit of raspberry really brightens up the flavours of this one!
This is a lovely dessert with all the different flavors coming together. Definitely a promising holiday baking project!
Thanks Milena!
What a showstopper Jennifer! I’m thinking it may need to be added to our Thanksgiving dessert table. Thanks for the recipe!
Thanks so much, Mary Ann :)
I can taste this now Jennifer! What a fantastic dessert with all the flavors we love. A MUST bake asap :) Pinned and printed
Thanks so much, Tricia! We really enjoyed this one :)