Recipe Image

Apple Bavarian Torte

  • 35 m
  • 4 h 30 m
EatingWell Test Kitchen
“In this gorgeous apple torte dessert recipe, whole-wheat flour and almonds make a cookie-like crust that is topped with a lighter cream cheese filling and cinnamon-sugar apples. ”


    • Crust
    • 1 cup white whole-wheat or all-purpose flour
    • ½ cup sliced almonds
    • 2 tablespoons sugar
    • ¼ teaspoon salt
    • 6 tablespoons cold unsalted butter, cut in small pieces
    • 1 large egg yolk
    • ½ teaspoon vanilla extract
    • Filling
    • 1 large egg
    • 8 ounces reduced-fat cream cheese, at room temperature
    • ¼ cup sugar
    • ¾ teaspoon vanilla extract
    • Topping
    • 4 cups peeled and thinly sliced McIntosh apples
    • ¼ cup sugar
    • ½ teaspoon ground cinnamon
    • ¼ cup sliced almonds


  • 1 Preheat oven to 400°F.
  • 2 To prepare crust: Pulse flour, almonds, sugar and salt in a food processor, using about 10 one-second pulses, until combined. With the motor running, add butter, a few pieces at a time, until combined. Add egg yolk and vanilla and process until evenly combined (the mixture will look like wet sand). Pat the crust into the bottom of a 9-inch springform pan and about 1 inch up the sides.
  • 3 To prepare filling: Wipe out the food processor. Add egg, cream cheese, sugar and vanilla; process until smooth. Spread into the crust.
  • 4 To prepare topping: Toss apples, sugar and cinnamon in a bowl until combined. Spoon over the filling, pressing gently. Top with almonds.
  • 5 Bake the torte for 15 minutes.
  • 6 Reduce oven temperature to 350 degrees . Continue baking until set around the edges and just a bit jiggly in the center, 20 to 25 minutes more.
  • 7 Let cool on a wire rack for 15 minutes. Run a knife around the edges, remove the pan sides and let cool completely, about 1 hour. Refrigerate until cold, at least 2 hours or up to 8 hours, before serving.
  • Equipment: 9-inch springform pan
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