Bavarian Torte

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Rachel Jacobs

1/2 c. butter (or margarine), softened
vanilla extract
3/4 c. all-purpose flour
2/3 c. finely chopped pecans
1 8-oz. pkg. cream cheese, softened
1 egg
1/2 t. cinnamon
1 29-oz. can pear slices or sliced cling peaches, well drained
1/4 c. apple jelly

About 1 1/2 hours before serving or early in day: in large bowl with mixer at medium speed, beat butter, 1/3 cup sugar and 1/4 teaspoon vanilla until well blended. Gradually add flour and continue beating until mixture is well mixed; stir in pecans. With lightly floured hands, press mixture into bottom and 1" up sides of a 10" springform pan. (Make sure springform is tight; use cookie sheet if not.) In small bowl with mixer at medium speed, beat cream cheese and 1/4 cup sugar just until smooth. Beat in egg and 1/2 teaspoon vanilla just until well blended; pour mixture into lined pan.

Preheat oven to 450°. In large bowl, combine 1 teaspoon sugar and cinnamon. Add pear or peach slices and toss gently; arrange closely on top of cream cheese mixture. Bake 10 minutes; reduce oven temperature to 400° and bake 25 minutes more. Cool torte in pan 20 minutes; then carefully remove sides of pan. Make apple glaze by melting apple jelly and then paint on peaches or pears. Serve warm or refrigerate to serve cold.

Yield: about 10 servings