Bavarian Apple Torte
- CRUST:
- 1 cup Unsalted butter, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 3 each eggs
- 3-3/4 cups flour
- FILLING:
- 1 loaf PHILADELPHIA Original Cream Cheese, softened
- 1-1/2 cups sugar
- 1/3 cup flour
- 1 Tbsp. vanilla
- 6 each eggs
- TOPPING:
- 1-1/2 qt. apples, peeled, sliced
- 3/4 cup sugar
- 1 Tbsp. ground cinnamon
- 3/4 cup Sliced almonds
- CRUST: Place butter, sugar and vanilla in bowl of electric mixer fitted with paddle attachment.
- Beat until light and fluffy.
- Blend in eggs.
- Add flour; mix well.
- Spread about 1-1/2 cups (11 oz.)
- of the batter evenly onto bottom and 1 inch up side of each of 3 (9-inch) springform pans (or 1 pan for trial recipe).
- Bake at 375F for 10 to 12 minutes or until golden brown.
- FILLING: Place cream cheese, sugar, flour and vanilla in bowl of electric mixer fitted with paddle attachment.
- Beat until well blended, scraping down side of bowl as needed.
- Add eggs, 1 at a time, mixing well after each addition.
- Pour about 2-1/2 cups (1 lb.
- 8 oz.)
- of the filling over each crust.
- TOPPING: Toss apples with sugar and cinnamon.
- Arrange 2 cups (10 oz.)
- apple mixture over filling; sprinkle with 1/4 cup (2 oz.)
- almonds.
- Bake 35 to 40 minutes or until centers are almost set.
- Cool about 15 minutes on wire racks.
- Carefully run small metal spatula around edges of cakes.
- Cool completely, then cover and refrigerate 6 to 8 hours before serving.
unsalted butter, sugar, vanilla, eggs, flour, philadelphia original cream cheese, sugar, flour, vanilla, eggs, apples, sugar, ground cinnamon, almonds
Taken from www.kraftrecipes.com/recipes/-2346.aspx (may not work)