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Peach Topped Bavarian Torte

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Prep Time:

1/2-1 hr

Cooking Time:

35 min

Yield:

10-12

My sister, Marianne, gave me this recipe in 1972! I had to increase her original recipe to fit current spring form pan sizes, but otherwise it is unchanged and still delicious. 

Ingredients

  • 3/4 cup Softened butter
  • 1/2 cup Sugar
  • 1/2 tsp Madagascar or other high quality vanilla extract
  • 1 cup Unbleached flour
  • 1 cup Pecans, chopped fine
  • 1 1/2 Packages of softened cream cheese (8 oz blocks)
  • 2 eggs
  • 1/4 plus 2 Tbs Sugar
  • 1 1/2 tsp Vanilla - see above
  • 29 oz can Sliced Cling Peaches well drained
  • 1 tsp Cinnamon
  • 1 tsp Sugar

Directions

  • Preheat oven to 450°
  • Beat first 3 ingredients, butter, sugar and vanilla at medium speed until well blended
  • Add flour.
  • Stir in pecans.
  • Press mixture into the bottom and 1 inch up the sides of a spring form pan.
  • Beat cream cheese and 1/4 cup plus 2 Tbs sugar at medium speed until smooth
  • Beat in egg and vanilla 
  • Pour into a 10" spring form pan
  • Combine cinnamon and sugar in a large glass bowl. Add peaches and toss lightly
  • Arrange decoratively on top of the cream cheese mixture
  • Bake 10 min at 450°
  • Reduce heat to 400° and continue baking for 25 minutes more
  • Cool in pan 20 min, then very carefully remove sides of pan
  • Serve warm or refrigerate