This is another recipe I made from Coleen's site. It sure is good and not very difficult. Give it a try. I didn't follow her recipe for the apples I just kind of winged my own.
Make the apple filling first so it can cool. In a large frying pan, melt 1/3 cup of butter and saute five apples (peeled, cored and sliced) apples over medium heat almost tender. Stir in 3/4 cup white sugar 1 tsp of cinnamon. I also added some white wine about 1/4 cup and cooked until it reduced and sauce had thickened a bit. Set aside to cool.
For the dough, put the following in your stand mixer:
2 1/2 cups all purpose flour4 tablespoons sugar
1/2 teaspoon salt
1 heaping tablespoon yeast
Whisk the above ingredients together to mix well.
In a small bowl, whisk the following ingredients together and then add them to the dry mixture.
1/3 cup melted (but not hot) butter1 egg
3/4 cup hot tap water
Knead the dough with your machine, on medium speed, for three minutes. If it seems too dry, add an extra tablespoon of water. After three minutes, scrape down the sides of the bowl (dough will be very soft and sticky), cover and let it sit for 20 minutes.
After 20 minutes, divide dough in half (makes 2 coffee cakes) and roll each half out on floured surface to a 12x14 rectangle. Place each rectangle on its own parchment lined cookie sheet. Put apple filling down the center and then cut the sides with strips to make a crisscross.
For the dough, put the following in your stand mixer:
2 1/2 cups all purpose flour4 tablespoons sugar
1/2 teaspoon salt
1 heaping tablespoon yeast
Whisk the above ingredients together to mix well.
In a small bowl, whisk the following ingredients together and then add them to the dry mixture.
1/3 cup melted (but not hot) butter1 egg
3/4 cup hot tap water
Knead the dough with your machine, on medium speed, for three minutes. If it seems too dry, add an extra tablespoon of water. After three minutes, scrape down the sides of the bowl (dough will be very soft and sticky), cover and let it sit for 20 minutes.
After 20 minutes, divide dough in half (makes 2 coffee cakes) and roll each half out on floured surface to a 12x14 rectangle. Place each rectangle on its own parchment lined cookie sheet. Put apple filling down the center and then cut the sides with strips to make a crisscross.
Fold the little strips back over the apple filling (no need to pinch it, just lay them over). Cover each coffee cake with plastic wrap and refrigerate for two hours. After two hours, take out of fridge and let it sit at room temperature for 30 minutes. After 30 minutes, top each coffee cake with
struesel topping (which is made with 3/4 cup sliced almonds + 6 tablespoons all purpose flour + 1/4 cup powdered sugar + 3 tablespoons butter + 1/4 teaspoon cinnamon - cut butter into dry ingredients until fine crumbs).
struesel topping (which is made with 3/4 cup sliced almonds + 6 tablespoons all purpose flour + 1/4 cup powdered sugar + 3 tablespoons butter + 1/4 teaspoon cinnamon - cut butter into dry ingredients until fine crumbs).
Bake at 375 for 15 minutes, then turn heat down to 350 for another 15 minutes. Remove from oven and place on cooling rack. Drizzle simple vanilla glaze over the top and decorate with more sliced almonds.
Printable Recipe
Thanks for stopping by, have a wonderful day and Remember to Find the Time to do all the Things YOU love.
Donna
3 comments:
Now that's a great looking cake. I love how moist it is. Nobody likes a dry coffee cake :)
Geesh, that really looks good!!!! You make it look easy to make too!
Thanks Michaela and Barb. It's fun to make something like this because it looks so nice when it's ready to serve.
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