Recipes

Glazed Apple Lattice Coffee Cake

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Glazed Apple Lattice Coffee Cake

Glazed Apple Lattice Coffee Cake

amanda

Equipment

  • Pastry Blender/Dough Cutter

  • Silicone Baking Mats

  • Rubber Spatula

  • Chef's Knife

  • Baker’s Ruler/Measuring Tape

  • Parchment Paper

  • Springform Pan (9-inch)

  • Cooling Rack

  • Apple Corer and Slicer Set

Ingredients

  • 2 tablespoons warm water (105°F to 115°F)

  • 1 package active dry yeast

  • 1/2 cup whole milk

  • 6 tablespoons sugar

  • 5 tablespoons unsalted butter, diced, room temperature

  • 1 teaspoon salt

  • 2 large egg yolks

  • 1 teaspoon finely grated orange peel

  • 1/2 teaspoon ground cardamom

  • 1/4 teaspoon ground nutmeg

  • 2 to 2 1/4 cups all purpose flour

  • 2 tablespoons (1/4 stick) unsalted butter

  • 6 tablespoons (packed) golden brown sugar

  • 1 1/4 pounds Golden Delicious apples (about 3 medium), peeled, cored, quartered, cut crosswise into 1/4-inch slices

  • 1 teaspoon finely grated orange peel

  • 1 teaspoon finely grated lemon peel

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon ground cardamom

  • 1/8 teaspoon ground nutmeg

  • Nonstick vegetable oil spray

  • 1/3 cup finely crumbled vanilla wafer cookies or soft ladyfingers

  • 1 1/2 cups powdered sugar

  • 2 tablespoons (or more) orange juice

Instructions

1

Instruction 1

Place 2 tablespoons warm water in small cup. Mix in yeast. Let stand until yeast dissolves, about 6 minutes.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

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.
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