This classic 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.
My sister reminded me of this one recently and sent along the recipe. And since I am (still) overflowing with apples, I just had to bake it up.
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!
One of the nicest apple desserts, this apple torte is one that everyone will love!
This apple dessert is a classic and classics definitely stand the test of time. It's perfect for anytime enjoyment or for entertaining, too.
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.
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.
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.
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. 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.
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.
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Bavarian Apple Torte
- 1/2 cup butter (at room temperature)
- 1/3 cup sugar
- 1/4 tsp vanilla
- 1 cup all-purpose flour
- 1/4 cup raspberry jam
- 8 oz cream cheese (full fat, at room temperature)
- 1/3 cup white sugar
- 1 large egg
- 1/2 tsp vanilla
- 1/3 cup white sugar
- 1/2 tsp cinnamon
- 4 cups apples (peeled, cored and sliced)
- 1/2 cup almonds (sliced)
- Icing/Confectioners' Sugar (for dusting before serving)
- Preheat oven to 450F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper. Set aside.
- 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.
- 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.
- 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.