Apple Crumb Coffee Cake
Looking for a way to use your September apples?
Fleischmann’s Yeast suggests: Apple Crumb Coffeecake.
Makes One (9-inch) Cake
2-1/4 cups all-purpose flour
1/2 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1/2 teaspoon salt
1/4 cup water
1/4 cup milk
1/3 cup butter or margarine
2 large eggs
2 cooking apples, cored and sliced
Crumb Topping (recipe follows)
In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make stiff batter. Spread evenly in greased 9-inch square pan. Arrange apple slices evenly over batter. Sprinkle Crumb Topping over apples. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 35 to 40 minutes or until done. Cool in pan 10 minutes. Remove from pan; cool on wire rack.
Crumb Topping: Combine 1/3 cup sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon and 3 tablespoons cold butter or margarine. Mix until crumbly.
NOTE – For best results use a pastry blender to cut into the cold butter or margarine. Mix all ingredients until coarse crumbs form.
Serving Size: one slice (1/12 of recipe)
Calories 250; Total fat 9 g; Saturated fat 5 g;
Cholesterol 55 mg; Sodium 190 mg; Carbohydrates 38 g; Dietary fiber 1 g; Protein 4 g