Apfelquarkkuchen (Apple And Cream Kuchen)

Servings: 4
Ingredients:

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1 pk Yeast; Dry, Active
1/2 t  Salt
4 T  Sugar
2 c  Flour; Unbleached, Unsifted
1/4 c  Butter or Margarine
1/2 c  Milk
1 ea Egg; Large
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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.