Yield: 4 Servings
Measure | Ingredient |
---|---|
1 x | ------------cake------------ |
1 pack | Yeast; dry, active |
½ teaspoon | Salt |
4 tablespoons | Sugar |
2 cups | Flour; unbleached, unsifted |
¼ cup | Butter or margarine |
½ cup | Milk |
1 each | Egg; large --------filling----------- |
3 cups | Apples; tart, sliced |
1 tablespoon | Lemon juice |
1 teaspoon | Cinnamon |
¾ cup | Sugar |
2 tablespoons | Flour; unbleached |
8 ounces | Cream cheese; softened |
1 each | Egg; large |
CAKE: Mix yeast, salt, 4 T sugar, and ¾ 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 ½ 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 1½ inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, ¼ cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, ½ 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.