Apfelquarkkuchen (Apple And Cream Kuchen) Recipe - Cooking Index
Apfelquarkkuchen (Apple And Cream Kuchen) Recipe - Cooking Index
| Cake | ||
| 1 | Yeast; dry - active | |
| 1/4 cup | Butter or margarine | |
| 1/2 teaspoon | Salt | |
| 1/2 cup | Milk | |
| 4 tablespoons | Sugar | |
| 1 | Egg - large | |
| 2 cups | Flour; unbleached - unsifted | |
| Filling | ||
| 3 cups | Apples; Tart, Sliced | |
| 2 tablespoons | Flour; unbleached 1 tbs lemon juice | |
| 8 | Cream cheese; softened | |
| 1 teaspoon | Cinnamon | |
| 1 | Egg; large | |
| 3/4 cup | Sugar |
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130F.). 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 350F for 30 minutes. Best when served warm.
Source:
Bill Wight
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