APFELQUARKKUCHEN (APPLE AND CREAM KUCHEN)

FOR THE CAKE:
1 pkg active dry yeast
4 tbsp sugar
1/2 tsp salt
2 cups unbleached, unsifted flour, divided use
1/4 cup butter or margarine
1/2 cup milk
1 large egg
FOR THE FILLING:
3 cups sliced tart apples
1 tsp ground cinnamon
2 tbsp unbleached flour
1 large egg
1 tbsp lemon juice
3/4 cup sugar
1 (8 oz) pkg cream cheese, softened

TO MAKE THE CAKE:
Mix yeast, 4 tablespoons sugar, salt, and 3/4 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 1 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.

TO MAKE THE FILLING:
Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 tablespoons 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 F. for 30 minutes. Best when served warm.

Adapted from unknown source