Apple pie lovers will appreciate this moist, rich coffee cake. All the familiar flavors are here - apples, brown sugar, cinnamon, butter and a hint of lemon.
Ingredients
Dough
3cupsall-purpose flour
1(0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1/4cupgranulated sugar
1teaspoontable salt
1/2cupmilk
1/2cupwater
6tablespoonsbutter or margarine
4mediumapples
2tablespoonslemon juice
Topping
1cupall-purpose flour
1cuppacked brown sugar
2teaspoonsground cinnamon
2teaspoonslemon rind
1/2cupbutter or margarine
Instructions
In stand mixer bowl, add 1 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes. Gradually stir in enough remaining flour to make a soft dough.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
Cover bowl with plastic wrap and foil. Refrigerate for 4 to 24 hours.
Peel and slice apples. Sprinkle with lemon juice; toss lightly. Set aside.
Prepare topping: Combine flour, brown sugar, cinnamon and lemon rind. With pastry blender, cut in butter until consistency of cornmeal.
Prepare pans: Grease two 9x9-inch cake pans.
Spread half of batter evenly into each prepared pan. Arrange half of apple slices in three rows on batter in each pan; pressing in gently. Sprinkle topping over apples. Cover; let rise in warm place until double, about 1 hour.
Preheat oven to 375°F.
Bake for 25 to 30 minutes until golden brown. Cut in squares. Serve warm.