Apple Raisin Coffee Cake
|For apple topping|
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||3⁄4 Cup (12 tbs) (105° To 115° F)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Whole wheat flour||1 Cup (16 tbs) (Not Stone Ground)|
|Raisins||1⁄4 Cup (4 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
1. Prepare Apple Topping.
2. Dissolve yeast in warm water in 3 1/2-quart bowl. Add sugar, shortening, egg, salt and all-purpose flour. Beat 2 minutes on medium speed, scraping bowl frequently. Stir in whole wheat flour, raisins and nuts; continue stirring until smooth. Drop batter by tablespoonfuls onto Apple Topping in ring dish; spread evenly. Cover with waxed paper and microwave on low (10%) 6 minutes. Let stand, covered, until indentation remains when lightly touched with floured finger, about 30 minutes.
3. Microwave uncovered on high (100%) 4 minutes; rotate ring dish 1/2 turn. Microwave until no longer doughy and top springs back when touched lightly, 4 to 6 minutes longer. Let cool 10 minutes on heatproof surface (do not use rack). Invert dish on serving plate; leave dish over cake a few minutes.