Apfelquarkkuchen (apple and cream kuchen)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yeast; Dry, Active |
| ½ | teaspoon | Salt |
| 4 | tablespoons | Sugar |
| 2 | cups | Flour; Unbleached, Unsifted |
| 3 | cups | Apples; Tart, Sliced |
| 1 | tablespoon | Lemon Juice |
| 1 | teaspoon | Cinnamon |
| ¾ | cup | Sugar |
| ¼ | cup | Butter or Margarine |
| ½ | cup | Milk |
| 1 | each | Egg; Large |
| 2 | tablespoons | Flour; Unbleached |
| 8 | ounces | Cream Cheese; Softened |
| 1 | each | Egg; Large |
Directions
CAKE
FILLING
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.