Apple Coffee Can Bread Food

KIDS CAN BAKE: APPLE BREAD

Steps:

• Work the apples, sugar and lemon zest together in a large bowl with your hands until the sugar feels like wet sand. Let the mixture sit, tossing occasionally, for 30 minutes (the sugar will have started to melt but will still be gritty).
• Meanwhile, preheat the oven to 350 degrees F. Generously coat a 10-by-5-by-3-inch loaf pan with cooking spray. Sift the flour, baking soda, cinnamon, nutmeg and salt together onto a large piece of parchment. Whisk together the oil, eggs and vanilla in a medium bowl.
• Once the apples are ready, add the flour mixture to them, and fold until combined. Pour in the oil mixture, and fold until just combined (it's OK if there are a few lumps). Pour the batter into the prepared loaf pan. Tap the pan on the counter a few times to settle and even out the batter.
• Bake the bread until the top is golden brown and bounces back when pressed (if you insert a toothpick into the center, it's OK if there are a few crumbs), 55 to 60 minutes. Let cool in the pan on a cooling rack until cool enough to handle. Invert the bread out of the pan, and serve warm or at room temperature.

AWESOME COUNTRY APPLE FRITTER BREAD

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
• Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
• Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
• Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
• Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
• Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
• Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
• Let the loaf cool for about 15 minutes, then drizzle with glaze.

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

AWESOME APPLE BREAD

Steps:

• Combine and set aside the oil, eggs, sugar, and vanilla.
• Sift flour, cinnamon, soda, and salt. Add dry ingredients to oil mixture gradually.
• Add apples and nuts.
• Bake in 2 regular loaf pans or 3 foil loaf pans for 1 1/2 hours at 300 degrees.
• Cool 10 minutes in the pan.
• Sprinkle with sugar, if desired.
• Note: I bake it at 325 degrees for about 70 minutes.

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

APPLE AND SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use.
• Make batter: Butter and flour an angel-food cake pan or 14-cup Bundt cake pan. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.

APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
• Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
• Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

SIMPLE APPLE COFFEE CAKE

Steps:

• Topping.
• It is not necessary to peel the apples, but I do.
• Combine the sliced apples,lemon juice,sugar and cinnamon in a small bowl and set aside.
• Combine dry ingredients - flour,baking powder and salt in a bowl, set aside.
• In a large bowl cream butter, add sugar gradually, beat well.
• Beat eggs into creamed mixture.
• Measure sour cream into a separate bowl, add baking soda, stir together; the cream will rise up and become fluffy.
• Add sour cream to the batter alternately with the dry ingredients. Blend well.
• Pour half the batter into a greased and floured 9" square cake pan, top with half the apple mixture.
• Add remaining batter and arrange rest of the apples on top.
• Bake in 325 degree oven for 50-60 minutes.
• Especially nice served warm. Enjoy!

APPLE COFFEE CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes. , For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm or cool completely before serving., Freeze option: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.

APPLE BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray.
• Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

COFFEE CAN BREAD

Steps:

• Mix in a small bowl the first 3 ingredients.
• Cover with a towel and let stand for 15 minutes.
• Mix next 4 ingredients. Add yeast mixture and flour. Mix all well.
• Divide dough into 2 greased 1 pound coffee cans. Put plastic lid on cans and allow to rise till lid pops off.
• Remove lids and place cans upright in 350 oven for 35 minutes or till desired brownness is reached.

APPLE COFFEE CAKE BREAD

Steps:

• In a bowl, cream sugar and 1/2 cup butter. Add eggs, one at a time, beating well after each. Add baking soda to buttermilk; add to creamed mixture. Mix in flour and salt. Stir in apples, nuts and raisins. Pour into two greased and floured 8x4-in. loaf pans. Melt remaining butter; drizzle over loaves. Combine brown sugar and cinnamon; sprinkle over loaves. Bake at 350° for 45-50 minutes. Let cool in pans for 10 minutes. Turn out on a wire rack to cool. Slice in 1-1/2-in. pieces to serve.

WHITE BREAD BAKED IN A COFFEE CAN

Steps:

• Sift flour onto piece of waxed paper. Measure 1-1/2 cups of this flour into a large bowl; stir in yeast.
• In saucepan, place milk, water, oil, sugar and salt. Set over low heat and heat only until warm, stirring to blend.
• Add liquid ingredients to flour and yeast in bowl and beat until smooth.
• Blend in eggs.
• Add enough additional flour to make a stiff batter, beating until smooth and elastic. Spoon batter into 2 well-greased 1-pound coffee cans.
• Cover with plastic snap-on lids and place in a warm spot for dough to rise.
• When dough has almost reached top of cans, about 1 hour, remove lids and bake at 375 F. for 35 minutes or until bread is high and well-browned.
• Let cool in cans for 10 minutes before turning out on rack to cool completely.

APPLE COFFEE CAN BREAD

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour three 1-pound coffee cans.
• Tie a double band of aluminum foil around the cans to extend 2 inches above the edges of the cans.
• Grease the foil.
• Peel, core, and finely dice the apples.
• Place in a large bowl and mix with the sugar and pecans.
• Sift in the flour, baking soda, and spices.
• Mix well.
• Melt the butter in a small saucepan and stir in the vanilla.
• Lightly beat the eggs.
• Stir the eggs and butter into the apple mixture.
• Spoon the batter into the cans and bake for 1 1/4 hours or until a skewer inserted in the center comes out clean.
• Cool in the cans for 10 minutes; remove to a wire rack to finish cooling.

COFFEE CAN CAMPFIRE BREAD

Steps:

• Also requires 1 small coffee can and 1 large coffee can.
• Grease and coat the small coffee can liberally with the butter or cooking spray.
• Place dough in can and cover with foil. Place in warm area, perhaps on the ashes of the outskirts of a campfire until dough rises, until almost doubled in volume.
• Line the bottom of the large can with about 1 or 2 inchs of pebbles, small rocks or sand to keep the bread from burning on the bottom. Set the small can inside the large one, making sure the sides don't touch, and then insert the large can into the coals, burying about two or three inches of the bottom. Cover the entire top with foil and poke a few holes to allow air. Check by lifting foil in about 40 to 50 minutes. Bread is done when brown on top.
• Feel free to use different kinds of bread dough. I used a pound of wheat dough mixed in my bread machine.