Glazed Apple Coffee Cake Recipes

GLAZED APPLE LATTICE COFFEE CAKE

Steps:

• For dough:
• Place 2 tablespoons warm water in small cup. Mix in yeast. Let stand until yeast dissolves, about 6 minutes.
• Stir milk, sugar, butter, and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm). Scrape milk mixture into large bowl; cool to lukewarm if necessary. Whisk in yeast mixture, egg yolks, orange peel, and spices. Add 2 cups flour; mix with rubber spatula until dough comes together. Turn dough out onto floured work surface. Knead until smooth and silky, sprinkling with more flour by tablespoonfuls as needed, about 6 minutes. Place in clean large bowl. Cover with plastic wrap and kitchen towel. Place in warm draft-free area; let rise until light and almost doubled in volume, about 2 1/2 hours.
• For filling:
• Melt butter in heavy medium skillet over medium-high heat. Add brown sugar. Cook until thick grainy sauce forms, about 1 minute. Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes. Mix in all grated peel and spices. Cool filling at least 30 minutes and up to 3 hours.
• Place large sheet of foil on work surface; spray with nonstick spray. Turn dough out onto foil. Roll out to 14x12-inch rectangle. Sprinkle cookie crumbs in 4-inch-wide strip down center, leaving 1/2-inch border at top and bottom. Arrange apples with any juices atop crumbs. Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1-inch intervals, making about 13 strips on each side. Fold dough strips alternately and on slight angle over filling, forming lattice. Seal open ends of dough.
• Slide foil with dough onto large rimmed baking sheet; trim foil overhang. Cover cake loosely with plastic and towel. Place cake in warm draft-free area; let dough rise until light and puffy, about 1 3/4 hours.
• Preheat oven to 375°F. Bake cake uncovered until golden brown, 30 to 35 minutes. Gently run spatula under cake to loosen from foil. Cool 30 minutes.
• For glaze:
• Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonfuls if too thick. Drizzle glaze over cake. Cut crosswise into slices. Serve slightly warm or at room temperature.

APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
• Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
• Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

APPLE COFFEE CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes. , For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm or cool completely before serving., Freeze option: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.

EASY APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together the cake mix and instant pudding mix. Add the eggs, sour cream and oil, mix until well blended. In a small bowl combine the sugar, cinnamon and walnuts.
• Pour half of the batter into the prepared pan, then place a layer of sliced apples over the batter and sprinkle with half of the cinnamon walnut mixture. Pour the remaining batter over the top and repeat with the remaining apples and cinnamon walnut mixture.
• Bake for 60 to 70 minutes in the preheated oven. Cool for 1/2 hour before removing from pan to cool completely.

GLAZED APPLE LATTICE COFFEE CAKE

Steps:

• For Dough:.
• Place two tablespoons warm water in small cup. Mix in yeast and let stand until yeast dissolves, about 6 minutes.
• Stir milk, sugar, butter (5 tablespoons), and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm).
• Scrape milk mixture into large bowl; cool to lukewarm if necessary.
• Whisk yeast, eggs, orange zest (1 teaspoon) and spices (1/2 tsp cardamom and 1/4 tsp nutmeg) into milk mixture.
• Add 2 cups flour to liquid mixture and combine with rubber spatula until dough comes together.
• Turn dough onto floured work surface and knead until smooth and silky, sprinkling with more flour as needed, about 6 minutes.
• Place in clean large bowl and cover with plastic wrap and kitchen towel. Allow to rise until light and almost doubled in volume, about 2 1/2 hours.
• For Filling:.
• Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
• Add brown sugar. Cook until thick grainy sauce forms, about 1 minute.
• Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes.
• Mix in all zest (1 tsp orange, 1 tsp lemon) and spices (cinnamon, cardamom, and nutmeg).
• Cool filling at least 30 minutes and up to 3 hours.
• To assemble:.
• Place large sheet of foil on work surface; spray with nonstick spray.
• Turn dough out onto foil and roll out to 14 X 12 inch rectangle.
• Sprinkle cookie crumbs in 4-inch wide strip down center of dough, leaving 1/2 inch border at top and bottom.
• Arrange apples with any juices atop crumbs.
• Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1 inch intervals, making 13 strips on each side.
• Alternately, fold dough strips on a slight angle over filling forming a lattice. Seal open ends of dough.
• Slide foil with dough onto large rimmed baking sheet; trim foil overhang.
• Cover cake loosely with plastic wrap and towel. Allow to rise until light and puffy about 1 hour and 45 minutes.
• Preheat oven to 375 degrees F. Bake cake uncovered until golden brown, 30 to 35 minutes.
• Gently run spatula under cake to loosen from foil. Cool 30 minutes.
• For Glaze:.
• Mix powdered sugar and 2 tablespoons orange juice in a small bowel to blend, adding more juice by 1/2 teaspoonfuls if too thick.
• Drizzle glaze over cake.
• Cut crosswise into slices. Serve slightly warm or at room temperature.