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Ingredients
•
½ cup butter, softened
•
½ cup sugar, divided
•
½ tsp vanilla extract
•
1 cup all-purpose flour
•
1 package (225g) cream cheese,
softened
•
1 large egg, lightly beaten
•
½ tsp almond extract
Method
1. Preheat oven to 230°C. In a small
bowl, cream butter and ¼ cup sugar
until light and fluffy. Beat in vanilla.
Gradually beat in flour. Press onto
bottom and 1 inch up the sides of a
greased 9-inch spring form pan.
2. 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.
3. Place apples in a large bowl. Mix
cinnamon-sugar and nutmeg; add to
Autumn Apple Torte
Cooking time: 30-35m – Temperature: 230°C
•
2 cups thinly sliced, peeled Granny
Smith apples (about 2 medium)
•
2 cups thinly sliced, peeled Cortland
apples (about 2 medium)
•
¼ cup cinnamon-sugar
•
¼ tsp ground nutmeg
•
½ cup confectioners' sugar
•
2 tbs 2% milk
•
2 tbs sliced almonds, toasted
apples and toss to coat. Arrange over
cream cheese mixture. Bake 5
minutes.
4. Reduce oven setting to 200°C. Bake
30-35 minutes longer or until apples
are tender. Cool on a wire rack.
5. Remove rim from pan. In a small
bowl, mix confectioners' sugar and
milk until smooth. Drizzle over torte;
sprinkle with almonds. Refrigerate
leftovers.
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