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Apple Raisin Coffee Cake

Microwaverina's picture
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)
  Egg 1
  Salt 1 Teaspoon
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2340 Calories from Fat 896

% Daily Value*

Total Fat 99 g152.9%

Saturated Fat 21.5 g107.6%

Trans Fat 6.7 g

Cholesterol 211.5 mg70.5%

Sodium 2296.4 mg95.7%

Total Carbohydrates 318 g106%

Dietary Fiber 30 g120%

Sugars 80.5 g

Protein 63 g125.4%

Vitamin A 5.1% Vitamin C 1.8%

Calcium 23.6% Iron 92.2%

*Based on a 2000 Calorie diet

Apple Raisin Coffee Cake Recipe