Glazed Apple Coffee Cake Food

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13x9 inch glass baking dish.
• In a large bowl, cream together the 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.
• 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.
• 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.

GLAZED APPLE COFFEE CAKE

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.
• TOPPING.
• In a bowl, combine the sugar, flour, cinnamon, and butter and mix until it resembles coarse crumbs.
• Sprinkle the topping over the cake.
• bake until golden brown (40-45 minutes).
• Remove from the oven and let cool for at least 10 minutes.
• GLAZE.
• In a bowl, combine the sugar, vanilla, and water and mix until smooth.
• Drizzle the cake with the glaze and let harden slightly.
• Cut into squares and serve.

APPLE-BOURBON COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the bourbon and vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.

COFFEE GLAZED COFFEE CAKE

Steps:

• Mix cereal with 1/2 cup sugar, the instant coffee and cinnamon.set aside.
• Mix flour with 1 cup sugar, baking soda, baking powder and salt in large mixer bowl.
• Add sour cream, butter, eggs, and vanilla.
• Blend at low speed of electric mixer, then beat 1 minute at medium speed.
• Spread one third of the batter in a greased 8-inch square baking pan.
• Sprinkle with half of the cereal mixture.
• Repeat layers and top with remaining batter.
• Bake at 350° for 45-50 minutes, or until cake tester comes out clean.
• Cool in pan. Spread with easy coffee glaze.
• To prepare glaze:.
• Gradually blend 2 tablespoons cooled brewed coffee into 1 1/2 cups powdered sugar till smooth.
• Makes enough to glaze top of 8 to 9-inch square or 10-inch tube pan.

GLAZED APPLE LATTICE COFFEE CAKE

Steps:

• For Dough:.
• Place two tablespoons warm water in small cup. Mix in yeast and let stand until yeast dissolves, about 6 minutes.
• Stir milk, sugar, butter (5 tablespoons), 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 yeast, eggs, orange zest (1 teaspoon) and spices (1/2 tsp cardamom and 1/4 tsp nutmeg) into milk mixture.
• Add 2 cups flour to liquid mixture and combine with rubber spatula until dough comes together.
• Turn dough onto floured work surface and knead until smooth and silky, sprinkling with more flour as needed, about 6 minutes.
• Place in clean large bowl and cover with plastic wrap and kitchen towel. Allow to rise until light and almost doubled in volume, about 2 1/2 hours.
• For Filling:.
• Melt 2 tablespoons 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 zest (1 tsp orange, 1 tsp lemon) and spices (cinnamon, cardamom, and nutmeg).
• Cool filling at least 30 minutes and up to 3 hours.
• To assemble:.
• Place large sheet of foil on work surface; spray with nonstick spray.
• Turn dough out onto foil and roll out to 14 X 12 inch rectangle.
• Sprinkle cookie crumbs in 4-inch wide strip down center of dough, leaving 1/2 inch border at top and bottom.
• Arrange apples with any juices atop crumbs.
• Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1 inch intervals, making 13 strips on each side.
• Alternately, fold dough strips on a slight angle over filling forming a lattice. Seal open ends of dough.
• Slide foil with dough onto large rimmed baking sheet; trim foil overhang.
• Cover cake loosely with plastic wrap and towel. Allow to rise until light and puffy about 1 hour and 45 minutes.
• Preheat oven to 375 degrees F. Bake cake uncovered until golden brown, 30 to 35 minutes.
• Gently run spatula under cake to loosen from foil. Cool 30 minutes.
• For Glaze:.
• Mix powdered sugar and 2 tablespoons orange juice in a small bowel to blend, adding more juice by 1/2 teaspoonfuls if too thick.
• Drizzle glaze over cake.
• Cut crosswise into slices. Serve slightly warm or at room temperature.

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.

GLAZED APPLE LATTICE COFFEE CAKE

Steps:

• For 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. Place in clean large bowl. Cover with plastic wrap and kitchen towel. Place in warm draft-free area; let rise until light and almost doubled in volume, about 2 1/2 hours.
• For 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 rectangle. Sprinkle cookie crumbs in 4-inch-wide strip down center, leaving 1/2-inch border at top and bottom. Arrange apples with any juices atop crumbs. Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1-inch 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 3/4 hours.
• Preheat oven to 375°F. Bake cake uncovered until golden brown, 30 to 35 minutes. Gently run spatula under cake to loosen from foil. Cool 30 minutes.
• For glaze:
• Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonfuls if too thick. Drizzle glaze over cake. Cut crosswise into slices. Serve slightly warm or at room temperature.