Apple Honey Nut Coffeecake

From the Blue Ribbon Baking Cookbook by Marjorie Johnson

Apple Honey Nut Coffeecake
Apple Honey Nut Coffeecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Cup Water (105-115 degrees)

  • 2

    Pkg. Active Dry Yeast

  • 1/2

    Cup Non-fat Dry Milk

  • 1/4

    Cup Shortening

  • 1/4

    Cup Honey

  • 1

    tsp. Salt

  • 2

    Eggs

  • 3 1/2 to 4

    Cups Flour

  • Filling:

  • 1 1/2

    Cups Apples, peeled and chopped

  • 1

    Cup Bread Crumbs

  • 1

    tsp. Cinnamon

  • 1/4

    tsp. Nutmeg

  • 2

    Tbs. Melted Butter

  • 1/4

    Cup Honey

  • 1/4

    Cup Chopped Nuts

  • 1/4

    Cup Raisins

  • 2

    Tbs. Toasted Coconut

Directions

Dissolve yeast in water in a large electric mixer bowl. Add dry milk, shortening, honey, salt, eggs and 2 cups flour. Blend together on low and then beat at medium for 5 minutes. Stir in the rest of the flour to make a soft dough. Knead with bread hook or by hand until dough is smooth and satiny--from 5 to 10 minutes. Place in a greased bowl, turn dough and cover. Let stand in a warm place until dough is double in bulk. Punch down. Divide dough into 2 equal parts. Roll one part to a 9 x 12 inch rectangle. Place dough on a greased baking sheet. Spread with half of the filling down the center third of the dough. On each 12" side make 1-inch cuts from the outside edge to the filling. Place one strip from one side over the filling, then one strip from the other side over filling and alternate all the strips in a crisscross pattern. Repeat the process with the other part of the dough and place on a second greased baking sheet. Let rise until double in bulk. Bake in a preheated oven at 350 degrees for 25-35 minutes. FILLING: In a bowl, combine all the ingredients and mix well. This is enough filling to make 2 coffeecakes.

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