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German Apfelquarkkuchen ( Apple & Cream Kuchen)

Source of Recipe

Piper


List of Ingredients

Apfelquarkkuchen (German, Apple And Cream Kuchen)


Cake:

1 package yeast, dry active
1/4 cup butter or margarine
1/2 teaspoon salt
1/2 cup milk
4 tablespoons sugar
1 egg, large
2 cups flour, unbleached, unsifted

Filling:

3 cups apples, tart, sliced
2 tablespoons flour; unbleached 1 tbsp. lemon juice
8 oz cream cheese, softened
1 teaspoon cinnamon
1 egg, large
3/4 cup sugar


Recipe



Cake:

Mix yeast, salt, 4 tbsps. 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 tbsps. 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 for 30 minutes.

Best when served warm.