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.
|
|