Wednesday, November 3, 2010

Bavarian Apple Torte

Sooo.... funny story.  We were having a fundraising bake sale at my work the other week and the owner (an amazing woman, I just lover her, thought still slightly intimidating--she's the OWNER) brought in this torte to sell.  It was beautiful and I had a bite of someone's slice and it was deLICious.  But we were all too timid to ask for the recipe from our BOSS boss.  Luckily Jenna, who used to work at my work, came in for therapy.  She saw the torte and remarked, "Wow, that looks just like my mom's Bavarian Apple To....wait, did Margo make this?"  We replied that she did.  Then Jenna said, "Oh!  It IS my mom's apple torte!"  Jenna's mom and Boss Margo are friends and share recipes! So we had Jenna bring in the recipe the next time she came in for therapy.  And here it is.  You can imagine how delectible this is if we went to all this trouble to get the recipe.  This would be a perfect addition to a Thanksgiving spread!  Can you believe it's already that time of year?

{What you need}
1/2 cup butter
1/3 cup sugar
1/4 tsp vanilla
1 cup flour

1 egg
1/4 cup sour cream
8 oz. cream cheese
1/4 cup sugar
1/2 tsp vanilla

2 apples (peeled, cored, sliced thin)
1/2 cup sugar
1/2 tsp cinnamon
pinch of cloves
pinch of nutmeg
1/4 cup sliced almonds

Crust: Beat butter and sugar until smooth.  Add vanilla and flour until it forms a ball.  Butter the bottom and sides of a 9" spring form pan.  Press crust mixture onto the bottom and up 1" on sides.
Filling: Beat the cream cheese until light.  Add the sugar and beat until blended.  Add the vanilla, egg and sour cream.  Beat until smooth.  Pour into crust and spread evenly.
Topping: Mix apples, sugar, cinnamon, cloves, and nutmeg.  Lay apples flat on top of filling in a fan shape or flower shape, or whatever pretty shape you like.  Sprinkle almonds in a ring around outer edge of appples. 
Bake at 450 for 10 minutes, then 400 for 25 minutes.  Serve warm or chilled with ice cream.

compliments of Babbi Hill

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