Recipe - Apfelquarkkuchen (Apple And Cream Kuchen)

CAKE
1 pack Yeast; Dry, Active
One half teaspoon Salt
4 tablespoon Sugar
2 cup Flour; Unbleached, Unsifted
One fourth cup Butter or Margarine
One half cup Milk
1 Egg; Large

FILLING
3 cup Apples; Tart, Sliced
1 tablespoon Lemon Juice
1 teaspoon Cinnamon
Three fourths cup Sugar
2 tablespoon Flour; Unbleached
8 ounce Cream Cheese; Softened
1 Egg; Large

CAKE: Mix yeast, salt, 4 T sugar, and Three fourths cup flour. Add butter to milk.
Heat until very warm (120130 degrees F.). Gradually add milk to flour
mixture. Beat for 2 minutes. Add egg and One half 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 wellgreased 10inch springform pan pressing the dough 1 1/2
inches up the sides of the pan. FILLING: Toss apples with lemon juice,
cinnamon, One fourth cup sugar, and 2 T of flour. Arrange in rows on top of the
dough. Beat together cream cheese, One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini