Apple Sour Cream Kuchen

For dough: In a large bowl, whisk together yeast and milk. Let stand 2 minutes. Stir in melted butter, 2 tablespoons granulated sugar, the egg, lemon zest and vanilla. Add 1 cup plus 2 tablespoons flour and 1/4 teaspoon salt. Mix with a wooden spoon until a shaggy dough forms. Beat with a mixer on medium until dough is shiny (it will be very soft and still cling to the bowl), about 4 minutes, stopping and scraping sides of bowl once.

Coat a medium bowl with cooking spray. Transfer dough into greased bowl, turning to coat dough. Cover tightly with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.

Coat a 9-inch round light-color cake pan with cooking spray. Using floured fingertips, pat dough evenly into pan. Cover loosely with plastic wrap. Let rise until puffy, about 1 hour.

Position a rack in the center of the oven. Preheat oven to 350°.

For topping: In a small bowl, stir together sour cream, 2 tablespoons granulated sugar, the egg yolk, 2 teaspoons flour, 1/4 teaspoon cinnamon, 1/4 teaspoon cardamom and the vanilla until smooth. Arrange apple slices over the risen dough. Pour sour cream mixture over top.

For streusel: In a small bowl, stir together 3/4 cup flour, the brown sugar, softened butter, 1/4 teaspoon cinnamon, 1/4 teaspoon cardamom and 1/8 teaspoon salt. Rub with your fingertips until crumbly. Sprinkle mixture over top.

Bake until puffed and edges are golden, about 40 minutes. The center will appear loose, but it will set upon cooling. Cool completely in pan on a wire rack. If desired, dust with powdered sugar before serving.