Back when I started as a Pampered Chef consultant, there were a handful of recipes that I made that made me feel so fancy and sophisticated! At the very first party I attended before I signed up, I purchased the Springform Pan and it was one of the recipes that came with it. This pan changed my baking! I ended up using it for so many things… cheesecakes, tortes, ice cream cakes, lasagnas, meatloaf. You name it… if it could be baked, I made it in that Pan.
Fast forward 23 years and changing palates and cooking techniques, I decided to revamp the recipe using the new Apple Spice Beer Bread Mix. This mix is wonderfully tasty and so versatile and in this recipe, it’s used as the base. You’ll see some more recipes from me coming soon featuring this mix! It smells heavenly when it’s baking and it’s a nice change from all of the pumpkin spice taking over this time of year.
The last step of the recipe calls for the almonds to be shredded. I used the Garlic Slicer to shred mine but you can use a rotary cheese grater, microplane with an attachment or just use slivered almonds. I like the way the shredded almonds look and the texture complimented the rest of the torte.
Because the Beer Bread Mix is so dense, it makes a really nice base for this torte. It’s a beautiful contrast between the creamy filling and apple and nut topping. I’m sure you’ll enjoy it as much as we did!
Apple Bavarian Torte
1½ cups Apple Spice Beer Bread Mix
¾ cup apple cider
8 ounces cream cheese
¼ cup sugar
½ teaspoon vanilla
⅓ cup sugar
½ teaspoon Pantry Cinnamon Plus
¼ cup almonds
- Heat the oven to 450˚F. In the Small Stainless Mixing Bowl, combine the beer bread mix and apple cider. Press into the bottom of the Springform Pan and set aside.
- In the Medium Stainless Mixing Bowl, using the Flex+ Multi-Pre Set with the hand mixer attachment, combine the cream cheese, sugar, egg and vanilla and pour over the filling in the Pan.
- Core and slice the apples using the Apple Peeler/Corer/Slicer. In a clean Medium Stainless Mixing Bowl, toss the apple slices with the sugar and cinnamon. Top the filling with the apple mixture in a spiral or decorative pattern, if desired.
- Place the Springform Pan in the oven and bake for 10 minutes, then reduce the temperature to 400˚F and bake an additional 25 minutes.
- Meanwhile, place the almonds in the Garlic Slicer or a rotary cheese grater to shred. Remove the Pan from the oven and top with the almonds. Return the Pan to the oven and bake an additional 5 minutes.
- Cool in the Pan 10 minutes before releasing the collar. Serve warm or room temperature.
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