Apple Yeast Coffee Cake #AppleWeek

 **This is a sponsored post. I received products to use in recipes for this event. All opinions are my own.**

Slowly, but surely, I am conquering my fear of yeast! I've had a copy of this recipe in my to-try binder for what seems like forever.   When I was planning my #AppleWeek out, I decided it was time to just do it.   I chose a relatively warm, no-plans-to-go-anywhere Saturday, and hoped for the best. The first rise went great, and I was cautiously optimistic.   So did the second, and I was dancing around the kitchen.  It baked up beautifully too.  Success! We all loved it, and I definitely will make it again using different pie filling flavors.


One of the cool products I got from our sponsors were these Levcups and Levoons from Dreamfarm. Aren't they the coolest? No more leveling with your finger or the back of a knife!



Have you entered for your chance to win one of the prize packs from our amazing sponsors?  Details on the prizes are here, and the entry form follows the recipe. 

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Apple Yeast Coffee Cake
Ingredients
  • 2 1/2 to 3 cups all purpose flour
  • 1/4 cup sugar
  • 1 package active dry yeast (1/4oz)
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1 stick butter, cubed
  • 1 can apple pie filling, 21 oz
  • Glaze
  • 1/2 cup confectioner's sugar
  • 1/4 teaspoon Rodelle Vanilla Extract
  • 3 to 4 teaspoons half and half
Instructions
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 40 minutes. Stir dough down and spoon two-thirds into a greased 13-in. x 9-in. baking pan. Top with pie filling. Drop remaining dough by tablespoonfuls over pie filling. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 35-40 minutes or until golden brown. Place pan on a wire rack. Combine the confectioners' sugar, extract and enough half and half to achieve a drizzling consistency; drizzle over warm coffee cake. 
Yield: 12 servings. 
Adapted from Cherry Yeast Coffee Cake- http://www.tasteofhome.com/recipes/cherry-yeast-coffee-cake
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Appelflappen from Palatable Pastime
 Apple Cinnamon Roll Pie from Corn, Beans, Pigs and Kids
 Apple Cranberry Galettes with Caramel Drizzle from Family Around the Table
 Apple Oat Quick Bread with Caramel Sauce from The Chef Next Door
 Apple Yeast Coffee Cake from Jolene's Recipe Journal
 Easiest Ever Applesauce from A Day in the Life on the Farm
 Grilled Veggie Tacos with Apple Pico de Gallo from Culinary Adventures with Camilla
 Honeycrisp and Gouda Grilled Cheese from The Redhead Baker
 Molasses-Mustard Glazed Pork Chops with Apple Butter from Sew You Think You Can Cook
 Roasted Pork with Apple Puree from Simple and Savory
 Savory Apple Bacon Pizza from Cooking With Carlee
 Slow Cooker Honey Apple Pork Roast From Amy's Cooking Adventures



Shared at the Weekend Potluck #293


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Comments

  1. Apple is one of my favorite fillings! This yeast coffee cake looks so yummy! I used to be afraid of yeast too! It does get easier.

    ReplyDelete
  2. That looks positively delicious! Can't wait to try it.

    ReplyDelete
  3. Oh my YUM....Jolene, I love the idea of a yeast coffee cake.

    ReplyDelete
  4. I was hesitant to work with yeast too until a few years ago. Now I have a sourdough starter and buy yeast in the pound packages rather than the packets :-) What can I say? I like to knead! This looks fabulous and I can't wait to try it!

    ReplyDelete

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