Now with icing
Ingredients
2 - 2 1/2 cups Unbleached All-Purpose Flour
1 cup whole wheat pastry flour
1/4 cup sugar
2 1/4 teaspoons (1 package) Quick Rise or Platinum Yeast
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup milk
1/4 cup unsalted butter, cut in to pieces
2 large eggs, room temperature
4 large Granny Smith apples, peeled, cored, diced
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup fresh lemon juice
3 tablespoons unsalted butter
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 cup old-fashioned rolled oats (not quick-cooking)
1/4 cup sliced almonds
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons butter, melted
1 cup powdered sugar
1 tablespoon milk
Apple Filling
4 large Granny Smith apples, peeled, cored, diced
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup fresh lemon juice
3 tablespoons unsalted butter
Streusel Topping
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 cup old-fashioned rolled oats (not quick-cooking)
1/4 cup sliced almonds
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons butter, melted
Icing
1 cup powdered sugar
1 tablespoon milk
****I skipped one of the steps by mistake and didn't do the first rise and it still came out really good*** I just made the dough, rolled it out and put topping on and let rise then baked****
and a slice
Directions
In
the bowl of a stand mixer, using the paddle attachment, combine 1 cup
flour, 1 cup whole wheat pastry flour, sugar, yeast, salt, and cinnamon.
In
a microwave safe dish, heat milk and butter until warm (120° – 130°F).
Add heated milk and butter to flour mixture. Mix in eggs. Blend at low
speed until moistened. Beat 3 minutes at medium speed.
Switch
to the dough hook and mix in the remaining flour a little at a time, to
make a soft dough, adding more or less flour as needed. Knead the dough
for 5 minutes. Place in greased bowl, turning to grease top. Cover; let
rest until doubled, about an hour.
While the dough is rising, prepare the apple filling:
combine apples, 1/2 cup sugar, lemon
juice, and cinnamon. Melt 3 tablespoons butter in a sauté pan. Add the
apple mixture and sauté over medium heat until apples are tender and
juices are thickened, about 10 minutes. Remove from heat and cool to
room temperature before using.
Prepare streusel topping:
In
a large bowl combine brown sugar, flour, oats, almonds, cinnamon, and
salt. Add melted butter and mix with a fork or your hands until mixture
forms large clumbs.
Coat
a 8” springform pan with non-stick cooking spray, or cut 2 pieces of
parchment to fit 2 8-inch round cake pans. Sprays pans, line with
parchment, and spray parchment.
Divide dough in half and keep remaining half covered with plastic wrap.
Divide
the dough again in to two pieces – a smaller piece 1/3 of the dough and
a larger piece 2/3 of the dough. Shape the larger piece into a ball,
then on a lightly floured surface, roll the dough in to a 9-inch round.
Put the round in to the bottom of the springform pan. If necessary, use
your fingers to press the dough to fit the pan.
Divide
the smaller piece in to four pieces. Use your hands to roll each piece
in to a 16-inch long rope. Twist two ropes together and place it on top
of the dough in the pan, along the outside to create an decorative
border. Repeat with the remaining two ropes and join the twists together
in the pan. Cover.
Repeat with remaining half of the dough.
Place
half of the apple filling in the middle of each coffee cake and spread
to the border. Top the apple filling with streusel topping.
Cover; let rise in warm place until doubled in size, about 45 minutes.
Preheat
oven to 350°. Uncover coffee cakes. Bake 20 to 25 minutes or until
golden brown. Cool 5 minutes. Carefully remove from pan; place on
serving plate.
Icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over warm coffee cakes.
This is very yummy and would be wonderful for breakfast. May add this to my list for holiday baking.
Thanks for stopping by, have a wonderful week and remember to find the time to Do ALL the things YOU L♥ve.
Donna
