A Tradition in Family Baking

Fresh Apple Coffeecake

5.0 from 1 reviews
Fresh Apple Coffeecake
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. ~Lora G
Ingredients
  • 1 cup Water
  • 1 Egg
  • 2 TBSP Shortening
  • 2¾ cup Bread Flour
  • 1 tsp Salt
  • ½ tsp Cinnamon
  • ⅓ cup Brown Sugar, packed
  • 2¼ tsp Active Dry Yeast
  • 1 cup Apple, peeled, chopped or shredded
  • ½ cup Walnuts, chopped
Topping
  • ⅓ cup Brown Sugar, packed
  • ⅓ cup All Purpose Flour
  • ¼ tsp Nutmeg
  • 1 tsp Cinnamon
  • ¼ cup Butter, softened
Instructions
  1. This recipe is featured at Cake Duchess.
  2. Preheat Oven to 375ºF
  3. In large mixer bowl, combine 1+1/2 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 remaining flour to make a soft batter. Spread batter in greased tube pan or 9-inch square cake pan.
  4. Prepare Topping: Combine brown sugar, flour, and spices. Mix butter in until mixture is crumbly. Sprinkle topping over dough.
  5. Cover; let rise in warm place about 30 minutes. Bake at 375º F for 35 to 40 minutes until golden brown. Serve warm or cold.
  6. *You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
Nutrition Information
Serving size: 1 Calories: 360 Total Fat: 14g Saturated fat: 4.5g Carbohydrates: 53g Sugar: 17g Sodium: 270mg Fiber: 2g Protein: 8g Cholesterol: 35mg
 

1 Comment
  1. This comment coming from a person that has a lot of difficulty making any kind of bread using yeast. This is a Great Recipe. I used the rapid rise yeast, and i didn’t think it had risen enough, but cooked it in the oven anyway. My husband loves it. He tried it as it was still warm, didn’t seem to have a lot of apple flavor. Waited till the morning to have with coffee and it seemed like the flavors had settled and it was Great. I will be keeping the recipe for a long time. Thank you!! :-)

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