Apfelquarkkuchen (Apple And Cream Kuchen)
1 pkg Yeast; Dry, Active
1/2 t Salt
4 T Sugar
2 cup Flour; Unbleached, Unsifted
1/4 cup Butter or Margarine
1/2 cup Milk
1 each Egg; Large
FILLING 3 c Apples; Tart, Sliced 1 T Lemon Juice 1
t Cinnamon 3/4 c Sugar 2 T Flour; Unbleached 8 oz
Cream Cheese; Softened 1 ea Egg; Large CAKE: Mix
yeast, salt, 4 T 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 T 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.

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