Try this Cinnamon Apple Coffeecake recipe, or contribute your own.
Suggest a better descriptionTo 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. Recipe Source: St. Louis Post-Dispatch - 11-09-1998 By Jack and Mary Billings Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 18 servings | ||
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Calories: 117 | ||
Calories from Fat: 41 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 122.2mg | 38 % | |
Sodium 111.1mg | 4 % | |
Potassium 51.2mg | 1 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 14.9g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 117
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