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Dutch Apple Coffee Cake

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Ingredients
  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)
  Salt 1⁄2 Teaspoon
  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)
  Cinnamon 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
Directions

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.
Serve warm.
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.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Apple
Cook Time: 
30 Minutes

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