Apple Cream Cheese Kuchen |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a very old recipe that my mother made often, when I was a child in Germany. It was our Sunday dessert. You can also use other fruit as a topping, such as plums, fresh peaches or apricots. Ingredients:
1-1/4 teaspoons active dry yeast |
2 tablespoons warm water (110° to 115°) |
1 egg |
1/4 cup warm milk (110° to 115°) |
2 tablespoons butter, softened |
2 tablespoons sugar |
1 teaspoon grated lemon peel |
1/4 teaspoon salt |
1-1/4 to 1-1/2 cups king arthur unbleached all-purpose flour |
topping: |
4 ounces cream cheese, softened |
1 tablespoon sugar |
1 large tart apple, peeled and sliced |
2 teaspoons butter, melted |
confectioners' sugar |
Directions:
1. In a small bowl, dissolve yeast in warm water. Add the egg, milk, butter, sugar, lemon peel, salt and 3/4 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface. With floured hands, knead until smooth and elastic, about 6-8 minutes. Press into a greased 8-in. square baking dish; build up edges slightly.
3. For topping, in a small bowl, combine cream cheese and sugar. Gently spread over dough. Arrange apple slices over top; brush with butter. Cover and let rise in a warm place until doubled, about 1 hour.
4. Bake at 350° for 30-40 minutes or until golden brown and apples are tender. Cool on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 6 servings.
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