Glazed apple lattice coffee cake

By Patricia_Scarpin

Ingredients

• Dough:
• 2 tablespoons warm water (40 to 46ºC/105ºF to 115ºF)
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/2 cup (120ml) whole milk
• 6 tablespoons sugar
• 5 tablespoons (70g) unsalted butter, diced, room temperature
• 1 teaspoon salt
• 2 large egg yolks
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 2 to 2 1/4 cups (280 to 315g) all purpose flour – I used 2 cups + 2 tablespoons
• Filling:
• 2 tablespoons (1/4 stick) unsalted butter
• 6 tablespoons (packed) golden brown sugar
• 1 1/4 pounds (565g) Golden Delicious apples (about 3 medium), peeled, cored, quartered, cut crosswise into 1/4-inch slices
• 1 teaspoon finely grated orange zest
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• Nonstick vegetable oil spray or vegetable oil
• 1/3 cup almond meal*
• Glaze**:
• 1 1/2 cups powdered sugar
• 2 tablespoons (or more) orange juice

Details

Servings 8

Preparation

Step 1

Start with the 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 – it’s a very tender dough, delicious to work with. Place in clean large bowl. Cover with plastic wrap and kitchen towel. Place in warm draft-free area (I use my microwave oven); let rise until light and almost doubled in volume, about 2 ½ hours.

Now, the 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 (35x30cm) rectangle. Sprinkle cookie crumbs in 4-inch-wide (10cm) strip down center, leaving ½-inch (1.25cm) border at top and bottom. Arrange apples with any juices atop crumbs. Starting ½ inch (1.25cm) from each long side of apples, cut straight to edge of dough at 1-inch (2.5cm) 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 ¾ hours.

Preheat oven to 190ºC/375ºF. Bake cake uncovered until golden brown, 30 to 35 minutes. Cool 30 minutes.

For glaze:
Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by ½ teaspoonfuls if too thick. Drizzle glaze over cake. Gently run spatula under cake to loosen from foil. Cut crosswise into slices. Serve slightly warm or at room temperature.

* the original recipe calls for finely crumbled vanilla wafer cookies or soft ladyfingers; I did not have any at home, so I went for almond meal and was pretty glad with the result.
** I halved the glaze recipe and I thought it was enough.