Apfelquarkkuchen (Apple And Cream Kuchen)

Recipe Ingredients

		Cake
1 packet		Yeast, dry - active
1/4 cup	49g / 1.7oz	Butter or margarine
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Milk
4 tablespoons	60ml	Sugar
1		Egg - large
2 cups	125g / 4.4oz	Flour; unbleached - unsifted
		Filling
3 cups	711ml	Apples; tart - sliced
2 tablespoons	30ml	Flour - unbleached
1 tablespoon	15ml	Lemon juice
8 oz	227g	Cream cheese - softened
1 teaspoon	5ml	Cinnamon
1		Egg - large
3/4 cup	148g / 5.2oz	Sugar

Recipe Instructions

CAKE: Mix yeast, salt, 4 tbs sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130F.). 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 tbs 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 350F for 30 minutes. Best when served warm.

Source:
Better Homes and Gardens Cookbook

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