Title: Apple and Cream Kuchen
Categories: Dessert Cake German
Yield: 4 Servings
| CAKE |
| 1 | pk | Yeast, Dry, Active |
| 1/2 | ts | Salt |
| 4 | tb | Sugar |
| 2 | c | Flour, Unbleached, Unsifted |
| 1/4 | c | Butter Or Margarine |
| 1/2 | c | Milk |
| 1 | | Egg, Large |
| FILLING |
| 3 | c | Apples, Tart, Sliced |
| 1 | tb | Lemon Juice |
| 1 | ts | Cinnamon |
| 3/4 | c | Sugar |
| 2 | tb | Flour, Unbleached |
| 8 | oz | Cream Cheese, Softened |
| 1 | | Egg, Large |
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk.
Heat until very warm (120-130øF). 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 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. FILLING: Toss apples with lemon juice, cinnamon, 1/4
cup sugar, and 2 T of 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 350øF for 30 minutes. Best when served
warm.