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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
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