Title: Apfelquarkkuchen (apple and cream kuchen)
 Categories: German, Cakes, Desserts
      Yield: 4 servings
 
MMMMM----------------------------CAKE---------------------------------
      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

MMMMM--------------------------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.