Autumn Apple Torte

Name: Autumn Apple Torte
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar, divided; 1/2 teaspoon vanilla extract; 1 cup all-purpose flour; 1 package (8 ounces) cream cheese, softened; 1 large egg, lightly beaten; 1/2 teaspoon almond extract; 2 cups thinly sliced, peeled Granny Smith apples (about 2 medium); 2 cups thinly sliced, peeled Cortland apples (about 2 medium); 1/4 cup cinnamon-sugar; 1/4 teaspoon ground nutmeg; 1/2 cup confectioners' sugar; 2 tablespoons 2% milk; 2 tablespoons sliced almonds, toasted

14 ingredients

5 steps

Ingredients

1/2 cup butter, softened
1/2 cup sugar, divided
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 package (8 ounces) cream cheese, softened
1 large egg, lightly beaten
1/2 teaspoon almond extract
2 cups thinly sliced, peeled Granny Smith apples (about 2 medium)
2 cups thinly sliced, peeled Cortland apples (about 2 medium)
1/4 cup cinnamon-sugar
1/4 teaspoon ground nutmeg
1/2 cup confectioners' sugar
2 tablespoons 2% milk
2 tablespoons sliced almonds, toasted

Directions

1

Preheat oven to 450°. In a small bowl, cream butter and 1/4 cup sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up sides of a greased 9-in. springform 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 apples and toss to coat. Arrange over cream cheese mixture. Bake 5 minutes.
4

Reduce oven setting to 400°. 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.