What’s Your Recipe For Moist, Delicious Apple Coffee Cake?
APPLE CREAM CHEESE COFFEE CAKES
3 1/2 to 4 c. Robin Hood unbleached flour
1/3 c. sugar
1 tsp. salt
1 pkg. active dry yeast
1/3 c. shortening
1/2 c. water
1/2 c. milk
1 egg
CREAM CHEESE FILLING:
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
3 tbsp. Robin Hood unbleached flour
1 egg yolk
TOPPING:
1 can (20 oz.) apple pie filling
1 egg white
1/2 c. sliced almonds
1/4 c. sugar
Mix 2 cups of the flour, 1/3 cup sugar, the salt and yeast in large bowl. Heat shortening, water and milk to 125 to 130 degrees (shortening may not be melted); stir into flour mixture. Mix in egg; beat on medium speed of electric mixer until smooth, about 2 minutes. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth, 3 to 5 minutes. Cover and let rest 10 minutes.
Prepare cream cheese filling: beat all ingredients until smooth. Divide dough into halves; roll each half into 15 inch circle. Fold into fourths; place in 2 greased round pans, 9 x 1 1/2 inches, or two 9 inch round pans with removable bottoms. (Point of dough should be in center of pan.) Unfold; press dough against side, allowing edge to hang over edge of pan. Spread half of the Cream Cheese filling over dough in each pan; top each with half of the pie filling. Make cuts at 1 inch intervals to about 1/2 inch above filling around outside edge of dough. Twist strips and fold over filling.
Beat egg white with hand beater until foamy; brush over dough. Sprinkle each with 1/4 cup almonds and 2 tablespoons sugar. (At this point, you can cover and refrigerate coffee cakes up to 24 hours; rising time may be slightly longer.) Cover and let rise 45 minutes. Bake in 375 degree oven until golden brown, 30 to 35 minutes. If coffee cakes brown too quickly, cover loosely with aluminum foil. Cool 20 minutes before cutting. Makes 2 coffee cakes.
CRANBERRY CREAM CHEESE COFFEE CAKES:
Prepare Apple-Cream cheese coffee cakes as directed except mix 1 can (16 ounces) whole berry cranberry sauce and 2 teaspoons grated lemon peel or 1 teaspoon almond extract; substitute for apple pie filling.
PEACH CREAM CHEESE COFFEE CAKES:
Prepare apple cream cheese coffee cakes as directed except substitute 1 can (21 oz.) peach pie filling for the apple pie filling.
JM
Posted in Coffee | 
1 Comment »
December 3rd, 2009 at 8:23 pm
Ingredients:
2 medium tart apples, peeled and chopped, divided
1 tube (12 ounces) refrigerated buttermilk biscuits
1 egg
1/3 cup corn syrup
1/3 cup packed brown sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
GLAZE:
1/3 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
Directions:
Place 1-1/2 cups apples in a greased 9-in. round baking pan. Separate biscuits into 10 pieces; cut each biscuit into quarters. Place over apples with point side up. Top with remaining apples. In a mixing bowl, combine egg, corn syrup, brown sugar, butter and cinnamon. Stir in pecans. Spoon over apples. Bake at 350° for 30-35 minutes or until biscuits are browned.
For glaze, combine confectioners’ sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm coffee cake. Serve immediately. Yield: 8-10 servings.