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Apple Cream Cheese Kuchen

 Apple Cream Cheese Kuchen
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.
6 ServingsPrep: 40 min. + rising Bake: 30 min. + cooling

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 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

  • 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).
  • 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.

2 of 2

Apple Cream Cheese Kuchen (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional Facts: 1 piece equals 265 calories, 13 g fat (8 g saturated fat), 70 mg cholesterol, 207 mg sodium, 31 g carbohydrate, 1 g fiber, 6 g protein.