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