Apple and Cream Kuchen (Apfelquarkkuchen)
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INGREDIENTS CAKE
1 package active dry yeast
1/4 cup butter
1/2 teaspoon salt
1/2 cup milk
4 tablespoons sugar
1 large egg
2 cups unbleached flour, unsiftedFILLING
3 cups tart apples, sliced
2 tablespoons unbleached flour
1 tablespoon lemon juice
8 ounce package cream cheese, softened
1 teaspoon cinnamon
1 large egg
3/4 cup sugarFOR THE CAKE - Mix yeast, salt, 4 tablespoons sugar, and 3/4 cup flour.
Add butter to milk. Heat until very warm (120 to 130 degrees). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes.
Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in a greased bowl and let rise for 1 hour or until doubled in bulk.
Pat dough into greased bowl and let rise for 1 hour or until doubled in bulk.
Pat dough into well-greased 10-inch springform pan pressing the dough 1-1/2 inches up the sides of the pan.
FOR THE FILLING - Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 tablespoons flour. Arrange in rows on top of the dough.
Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples.
Let rise in warm place for 1 hour.
Bake at 350 degrees for 30 minutes. Best when served warm.