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.
Be sure to check out all the other amazing #AppleWeek recipes using the links down below!
Apple Yeast Coffee Cake
- 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
- 2 eggs
- 1 can apple pie filling, 21 oz
- 1/2 cup confectioner's sugar
- 1/4 teaspoon vanilla extract
- 3 to 4 teaspoons half and half
- 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.