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| 1 Packung | Yeast; Dry, Active |
| 1/2 Teelöffel | salt |
| 4 Esslöffel | sugar |
| 2 Tasse | Flour; Unbleached, Unsifted |
| 1/4 Tasse | butter or margarine |
| 1/2 Tasse | milk |
| 1 | egg large |
| 3 Tasse | Apples; Tart, Sliced |
| 1 Esslöffel | lemon juice |
| 1 Teelöffel | cinnamon |
| 3/4 Tasse | sugar |
| 2 Esslöffel | flour unbleached |
| 8 x ca. 30 g | cream cheese softened |
| 1 | egg large |
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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.
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