BAVARIAN APPLE TORTE
This rich, creamy torte has always been one of my favorite autumn desserts. Mom uses the freshest apples from a local orchard and bakes this treat until the apples are crisp-tender. It tastes as good as it looks. -Alyson Armstrong, Parkersburg, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350° for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife.
Nutrition Facts : Calories 286 calories, Fat 16g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE TORTE (EASY-ONLY 3 APPLES)
From the Star Ledger. Published in "Jersey Fresh Cooks" (NJ Dept. of Agriculture) from Harriet Kurtzman. This is easy and good!
Provided by Oolala
Categories Tarts
Time 1h10m
Yield 1 pie/torte, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cream toghether butter and sugar. Add egg and beat.
- Sift together flour, cinnamon, baking powder, baking soda and salt.
- Beat dry ingredients into butter mixture.
- Stir apples into batter, which will be thick and hard to stir.
- Turn into a buttered 9" pie pan and spread smooth.
- Bake for 1 hour, until just brown.
AUTUMN APPLE TORTE
During apple season, I always look forward to making this yummy torte. It has a cream cheese layer and apples galore. -Margaret Wilson, San Bernardino, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 450°. In a small bowl, cream butter and 1/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan., In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust., Place apples in a large bowl. Mix cinnamon sugar and nutmeg; add to apples and toss to coat. Arrange over cream cheese mixture. Bake 5 minutes. , Reduce oven setting to 400°. Bake until apples are tender, 30-35 minutes longer. Cool on a wire rack., Remove rim from pan. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over torte; sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts : Calories 270 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 136mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
WHOLE WHEAT APPLE PECAN SCONES
As I was playing around with the mixture for these not-too-sweet scones I learned that if I used as much liquid (in the form of buttermilk or yogurt) as I usually do in my scones, they wouldn't be flaky. That is because the apple provides plenty of liquid. You just need to add enough buttermilk or yogurt to bring the dough together. Otherwise you will have drop biscuits and they will have a consistency more akin to a soft cookie than to a biscuit or scone. Juicy apples like Braeburn, Crispin and Empire work well for these scones.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, snack, quick breads, appetizer, side dish
Time 30m
Yield 12 scones
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment. Toss grated apple with lemon or lime juice and zest in a bowl. Sift together flours, salt, baking powder and baking soda, and stir in oats and sugar. Place in a large bowl or in the bowl of standing mixer fitted with the paddle.
- Add butter and mix in with your hands, rubbing the flour and butter briskly between your fingers; or beat on low speed until butter is distributed throughout the flour and the mixture has a crumbly consistency.
- Add apple with liquid to the large bowl. Add pecans and stir or mix at medium speed until incorporated. Add just enough yogurt or buttermilk to allow dough to come together.
- Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut squares in half on the diagonal to form 12 triangular pieces. Or use a biscuit cutter to cut rounds. Place on baking sheet. Bake 18 to 20 minutes, until lightly browned. Cool on a rack.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 139 milligrams, Sugar 4 grams, TransFat 0 grams
~ DIANA FONG CHAN'S WHOLE WHEAT APPLE TORTE
Steps:
- Mix sugar and butter. Add eggs and mix until batter is smooth. Mix flour and baking powder in a separate bowl and add to batter. Mix on medium and pour batter into ungreased baking pans. Put sliced apples in two concentric circles on top of the batter. Sprinkle lightly with cinnamon and sugar. Bake in preheated oven @ 350 for 35-55 minutes, depending on the oven and the size of the baking pan. Bake until lightly crusted. You can use a 9 "spring form pan for a large torte, or small pie plates for smaller tortes. Serve warm or cold with ice cream. Serves 6-10 depending on size of torte. The apple torte can also be made with ½ whole wheat and ½ white flour, giving the torte a lighter color and texture when baked while the torte made with all whole wheat flour has the healthy whole grain appeal.
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