Bavarian Apple Torte-Rita
M. Scott
“ Two of my brothers were diabetic, but sill loved desserts. Others at family gatherings couldn’t stand the taste of artificial sweeteners! So I cut the sugar of the original recipe almost in half and still came out with a winner.”
6 tablespoons
butter, room temperature
¼ cup granulated
sugar
1 teaspoon
vanilla extract
1 cup flour
Pinch salt
Cream together the butter, salt, sugar and vanilla
extract. Blend in the flour. Place on parchment in bottom of 9-inch
springform pan using your fingers.
Press to cover bottom and go up sides about 2 ½ inches. Set aside.
Preheat oven to 425-degrees.
¼ cup brown
sugar
½ teaspoon
cinnamon
3 cups apples,
peeled and sliced thin
¼ cup sliced
almonds
pinch salt
Mix brown sugar, salt and cinnamon. Sprinkle over apples and stir. Set aside while making filling.
2 8-ounce
packages cream cheese, room temperature
(Low or
reduced fat, they don’t bake well)
1/3 cup sugar
2 eggs
1 teaspoon
vanilla extract
¼ teaspoon
almond extract
pinch salt
Beat together cream cheese, sugar, salt, vanilla and
almond extracts. Beat in eggs, one at a
time, till filling is smooth. Pour into
crust and smooth the top.
Spoon apple topping over filling. Bake at 425-degrees for 10 minutes. Reduce heat to 375-degrees and bake 30
minutes. Sprinkle almonds on top of
apples and bake 10 more minutes. Center
may still seem jiggly, that okay! Cool on counter till barely warm then place
in fridge for at least 4 hours or overnight.
Remove side of pan and grasp edge of parchment paper (or use wide
pancake turner) and slide onto serving plate.
* Since the sugar has been reduced in this recipe, the pinches of salt
are necessary to bring out the sweetness.
Yield: 8 to 10 servings.
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