Glazed Apple Lattice Coffee Cake

Glazed Apple Lattice Coffee Cake

Ready in 45 minutes

A tempting Polish braided sweet bread filled with a spicy apple filling and drizzled with icing. This delectable and fragrant coffee cake does take a bit of time to prepare, but is actually quite easy to make, and well worth the effort. Once you've made it, your family will ask for it again and again....

"I absolutely loved this recipe and so did my friends and family I shared it with. I was shocked that the recipe was successful. It was a hit.

I used cream cheese for the filling and I will try the apple filling the very next time I make this recipe. I added a little orange zest to the sweet dough and the icing sugar. I will be making this again, and again, and again........

Keep the awesome recipes coming sqrishka and thanks."

- baker37

Top-ranked recipe named "Glazed Apple Lattice Coffee Cake"

4.7 avg, 24 review(s) 86% would make again

Ingredients

Are you making this? 
-- Basic Sweet Dough --
4 1/2 cups All-purpose flour
1/3 cup Sugar
2 packages quick rise yeast; (1/4 oz)
1 teaspoon Salt
3/4 cup milk
1/2 cup Water
1/3 cup Butter
2 large eggs,; at room temperature
-- Apple Filling --
1/4 cup butter,; (1/2 stick), softened
1/3 cup brown sugar,; packed
2 tablespoons All-purpose flour
1 1/4 teaspoon Ground cinnamon
1/2 teaspoon nutmeg,; freshly ground
1/8 teaspoon Ground allspice
4 cups apples,; peeled and thinly sliced
-- Icing --
1 cup Powdered sugar
1 to 2 tablespoons Orange juice
1/4 teaspoon Vanilla extract

Original recipe makes 2

Loaves  

Preparation

In a large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Melt butter in a sauce pan, add milk and water, and heat until just warm (105-115 degrees F). Gradually add milk mixture to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in remaining flour to form a stiff batter; grease top. Cover tightly with plastic wrap; rerfigerate 2 hours or up to 3 days.

Remove dough from the refrigerator. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into 9- by 12-inch rectangle. Place each on a greased baking sheet. Spread with butter.

Combine the brown sugar, flour, and spices in a large bowl. Add apples and toss to coat. Spread filling down center third of each rectangle.

On each long side, cut 1-inch wide strips about 3 inches into center. Starting at one end, fold alternating strips at an angle across filling; seal ends.(* see photo) Cover and let rise until nearly doubled, about 45 to 60 minutes.

Bake at 350 degrees F. until golden brown, about 30 to 40 minutes. Combine icing ingredients until smooth; drizzle over warm loaves. Serve warm or at room temperature.

Makes 2 loaves, 8 to 10 servings each.

Notes

An elegant dessert that is great for special occasion brunches, for breakfast and with afternoon tea or coffee.

Credits

Added on Award Medal
Verified by stevemur

Alternate the braid as shown. photo by sgrishka sgrishka

photo by adw899 adw899

I didn't get a picture of the finished product, because it disappeared so quickly! photo by joemcmenimen joemcmenimen

photo by Joechosinko Joechosinko

photo by Kathypcl Kathypcl

See 10 more photos
Calories Per Serving: 2365 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Glazed Apple Lattice Coffee Cake All 24 reviews

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

jajinkabibova 10 months ago
Very very good. Very forgiving dough! I added pecans and dried cranberries that had soaked in honey. I'm giving it 5 stars because i can't give it 10!!
imdequeen 11 month ago
Gotta try this
imdequeen 11 month ago
I've made this many times. I've used apples and pears for the filling. I've made it with and without cream cheese. I absolutely adore this recipe. I've changed my diet. I am now a vegan and this recipe can be turned into a vegan dessert. I substituted the milk for either almond, coconut, or soy milk. I replaced the butter for flaxseed oil 'butter.' It's vegan approved. Then I used an egg alternative that you can buy at organic markets like whole foods or mom's organic market. You can also pick up non-dairy cream cheese but I've just been making it with just the fruit lately. I've also made it with sugar alternatives like agave nectar, splenda, etc. Really delicious! ;D
AnastasiaS 1 year ago
I made it sugar free with Splenda !
Dianamac 1 year ago
Having never used yeast, and not being familiar with the package size, I was a bit confused by the measurement. I found the conversion online and yes it is 1/4 oz. (or 2 1/4 tsp) per package
joemcmenimen 1 year ago
This was wonderful. I followed the recipe exactly. The pastry came out perfectly and everyone loved it.
foolishbaker 2 years ago
samishepard87 2 years ago
We weren't crazy bout this recipe...
09Mommy 2 years ago
I have made this cake and i LOVE it!! Thanks you have my day (all year) around!!! ;O) I´t so lovely to eat everyone who tased it loves the cake! Thansk again...// Milla from Sweden A question?? How do you all do with the cream cheese and berries?? How much of each??
Milllas 2 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free