Recipe: Apple and Cream Kuchen

Apple and Cream Kuchen
(4 servings)

cake:
1 pkg yeast; dry, active
1/2 tsp salt
1/4 cup butter or margarine
1/2 cup milk
1 egg; large
2 cups flour; unbleached, unsifted

filling:
3 cups apples; tart, sliced
1 tbsp lemon juice
1 tsp cinnamon
2 tbsp flour; unbleached
3/4 cup sugar, divided
8 oz cream cheese; softened
4 tbsp sugar
1 egg; large

CAKE:
Mix yeast, salt, 4 tablespoons sugar, 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 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.

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.