Bavarian Torte

  • Yield 6 to 8 servings


1/2 cup butter or margarine, softened
1/3 cup sugar
1/4 teaspoon vanilla
3/4 cup flour
2/3 cup pecans, finely chopped
1 package cream cheese, 8 oz, softened
1/4 cup sugar
1 -- egg
1/4 cup sugar
1/2 teaspoon vanilla
1 can 29 oz sliced cling peaches, drained
1 teaspoon cinnamon


Preheat oven to 450 degrees

Mix margarine or butter, 1/3 cup sugar, vanilla.  Beat til well blended.

Gradually add 3/4 cup flour and lastly, pecans and mix well.

Press into bottom and up 1" sides of spring form pan.  Set aside.

In small bowl, medium mixer speed, beat  softened cream cheese and sugar until smooth.

Beat in egg and vanilla just until blended.  Spread mix  over crust.

In large bowl,  to well-drained peaches, very gently drizzle) cinnamon to cover all peaches.

Arrange fruit on top of cream cheese layer

Bake 10 minutes at 450.  Reduce to 400 and bake about 25 minutes (no longer).   It will be flat.

Cool at least 20 minutes before serving.  But, best if cooled for several hours.   Refrigerate, but there will not by any left over.   Can be made a day ahead but no longer ahead of serving. 




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