Triple-Layer Bavarian Apple Torte

Triple-Layer Bavarian Apple Torte

Serves 10. Recipe is from Martha White.

Crust

1/2 cup butter, softened

1⁄3 cup granulated sugar

1/2 tsp. vanilla extract

1(7-oz.) pkg. Martha White Apple Cinnamon Flavored Muffin Mix

1 tbl. Martha White All-Purpose Flour

Filling

1 (8-oz.) pkg. cream cheese, softened

1/4 cup granulated sugar

1 large egg

1/2 tsp. vanilla extract

Topping

1⁄3 cup granulated sugar

1/2 tsp. ground cinnamon

1/4 cup walnuts, chopped

4 cups peeled and thinly sliced golden delicious apples

1. Heat oven to 450 degrees . Make crust: Beat butter, 1⁄3 cup sugar and 1/2 teaspoon vanilla in medium bowl with electric mixer at medium-high speed until blended. Beat in muffin mix and flour until blended. Spread dough with back of medium-size metal spoon into bottom and 2 inches up the sides of a 9-inch springform pan.

2. Prepare filling: Beat cream cheese and 1/4 cup sugar in medium bowl at medium speed until smooth. Beat in egg and 1/2 teaspoon vanilla until blended. Pour over crust.

3. Make topping: Stir together 1⁄3 cup sugar, cinnamon and nuts in large bowl. Add apples and toss to coat. Spoon over cream cheese layer. Place on rimmed baking pan.

4. Bake 10 minutes. Reduce heat to 375 degrees F. Bake an additional 25 to 30 minutes or until brown. (If crust begins to overbrown, loosely place a piece of foil over top of pan.) Cool before removing from pan.

Note: If using dark nonstick springform pan, heat oven to 425 degrees degrees. After 10 minutes, reduce heat to 350 degrees.