Apfelquarkkuchen (apple & cream kuchen)

Yield: 4 Servings

Measure Ingredient
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
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.

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