Cinnamon Apple Coffeecake Recipe - Cooking Index
Cinnamon Apple Coffeecake Recipe - Cooking Index
| For Cake | ||
| 3/4 cup | 177ml | Milk |
| 1 | Active dry yeast - (2 1/4 tspns) | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/3 cup | 65g / 2.3oz | Granulated sugar |
| 1/2 teaspoon | 2.5ml | Apple pie spice |
| 7 3/4 cups | 484g / 17oz | Unbleached flour - (abt) - divided |
| 10 1/2 tablespoons | 157ml | Butter - softened |
| 2 | Eggs | |
| For Topping | ||
| 1 | Spiced apple rings in heavy syrup - - (14 oz) | |
| 1 cup | 198g / 7oz | Granulated sugar |
| 2/3 cup | 41g / 1.4oz | All-purpose flour |
| 1/4 teaspoon | 1.3ml | Salt |
| 15 oz | 426g | Ricotta cheese - at room temperature |
| 1 1/2 teaspoons | 7.5ml | Vanilla |
| Apple pie spice - for garnish |
To prepare cake: Lightly butter 2 (8- or 9-inch) baking pans; set aside. (If using disposable aluminum pans, place in larger metal cake pans or on baking sheets for support.) Heat milk to 105 to 115 degrees; whisk in yeast and let stand until foamy, about 5 minutes. In a large bowl, stir together salt, sugar, spice and about 1-1/2 cups flour. Stir yeast mixture into dry ingredients to make a smooth batter; stir in butter and eggs. Gradually stir in about 1 1/2 cups more flour to make a soft dough.
Coat a bread board sparsely with flour; turn out dough and knead briefly, adding only enough remaining flour to handle. (Dough should stay very moist and soft.) Divide dough in half; roll or press out to fit pans.
Lift dough into prepared pans, stretching to fit and pressing about 1/2 inch up sides; cover and let rise in a warm place for 20 minutes.
To prepare topping and assemble cake: Preheat oven to 325 degrees.
Drain apple rings; chop coarsely. Sprinkle apples evenly over crusts. In a large bowl, stir together sugar, flour and salt; with a fork, stir in ricotta and vanilla. Drop cheese mixture by spoonfuls over apples; spread to cover apples Sprinkle very lightly with apple pie spice . Bake about 30 minutes, until topping is set; let cool completely on rack.
Yield: 2 coffeecakes, about 9 servings each.
To make ahead: Freeze and give cakes in the pans in which they were baked. Or remove cooled cakes to parchment- or waxed-paper lined baking sheets; freeze until firm, about 1 hour, then transfer to plastic zipper bags. When ready to give, remove cakes from freezer and arrange (still frozen) on presentation plates. Cover and thaw in refrigerator.
Source:
St. Louis Post-Dispatch - 11-09-1998 - By Jack and Mary Billings
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