Dutch Apple Coffee Cake
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||2⁄3 Cup (10.67 tbs), scalded|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sifted all purpose flour||2 1⁄4 Cup (36 tbs)|
|Slightly beaten eggs||2 Small|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
|Sliced pared tart apples||4 Cup (64 tbs)|
Soften active dry yeast in warm water.
Combine scalded milk, shortening, sugar, and salt; cool to lukewarm.
Stir in 1 cup of the flour.
Add softened yeast and eggs; beat well.
Add the raisins and remaining flour; beat thoroughly.
Cover and let rise in a warm place till almost double (1 hour).
Place in a greased 9x13-inch pan.
Prepare Apple Topping: Brush top with melted butter.
Arrange apple slices over batter.
Sprinkle apple slices and batter with combined cinnamon, sugar, and nutmeg.
Let rise till light (about 30 minutes).
Bake in a moderate oven (350°) for 30 to 35 minutes or till done.
Another time omit the Apple Topping.
Instead, brush the coffeecake with 2 tablespoons melted butter and sprinkle with 1/4 cup granulated sugar and 1/2 cup chopped California walnuts.