Fresh Apple Coffee Cake
from http://redstaryeast.com/
The cake is so easy to make and rises up nicely. It is sweet and moist from the apples and the crumble topping is wonderful. Perfect for an afternoon coffee break and delightful for breakfast.
Note: Add in just enough of the additional flour to make a batter – you want the texture to be more like batter than dough.
FMM: Added 1/2 cup more apple than it called for to use up the apples I cut, and I did not peel the apples. I did not find the apple flavor very pronounced, even with the extra apples I added. The cinnamon in the batter may have detracted from the apple flavor. I do not plan on making this again, but will look for another recipe that uses a regular yeast dough. Although the recipe uses yeast, it is a batter bread (dough is a batter), and it did not have that pillowy bread texture that I associate with Cinnamon Buns and other breakfast breads. King Arthur Four has a Cinnamon-Apple Twist Bread that may be better.
2 3/4cup all-purpose flour, divided (1 1/2 cup, then 1 1/4 cup)
2 1/4 tsp (one package) RED STAR Active Dry Yeast
1/3 cup brown sugar, packed
1 tsp salt
1/2 tsp cinnamon
1 cup water
2 Tbsp shortening
1 egg
1 cup apples, peeled, chopped or shredded [about 1 apple]
1/2 cup walnuts, chopped
Topping
1/3 cup brown sugar, packed
1/3 cup all-purpose flour
1/4 tsp nutmeg
1 tsp cinnamon
1/4 cup butter, softened (1/2 stick butter)
In large mixer bowl, combine 1½ cups flour, yeast, brown sugar, salt, and cinnamon; mix well. In saucepan, heat water and shortening until very warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in apples, walnuts, and enough of the remaining flour to make a soft batter. Spread batter in greased tube pan or 9-inch square cake pan.
Prepare Topping: Combine brown sugar, flour, and spices. Mix butter in until mixture is crumbly. Sprinkle topping over dough.
Cover; let rise in warm place about 30 minutes. Preheat oven to 375ºF while rising. Bake for 35 to 40 minutes until golden brown. Serve warm or cold.
Yield: 1 coffeecake, 12 servings
Nutrition Information
Serving size: 1 slice
Calories: 360 Total Fat: 14g Saturated fat: 4.5g Carbohydrates: 53g Sugar: 17g Sodium: 270mg Fiber: 2g Protein: 8g Cholesterol: 35mg
