We don’t seem to take enough coffee breaks these days. How did it happen that our worlds became so rushed? I remember growing up and being at my great-aunt’s house and watching her bake.
Mariskaneni always had a sweet Hungarian cake ready for her friends that would come over for a visit and a good chat. There was great conversation and delicious desserts to be shared with her company. And always some steaming hot coffee. I need to do that a little more over here.
I first time I baked it, I put the crumble topping ingredients on the bottom of a bundt cake. When it cooled, I flipped it and oh my goodness…what a topping it had!It was a hard caramel/toffee like topped apple cake. I honestly liked that “oops” version better than with a crumble topping because I go gaga for any thing caramel or toffee.
You may wonder what the consistency is like in the cake. It’s more dense than your regular coffee cake. Almost bread like. Fabrizio said it was like a panettone in consistency. As for the spices (cinnamon/nutmeg), adjust it to your liking. I added a little more cinnamon to the batter. I like a stronger cinnamon flavor. The nutmeg amount for me was perfect. If you prefer more nutmeg, adjust to the way you enjoy it. 🙂
The cake is so easy to make and rises up nicely. It is sweet and moist from the apples and the crumble topping is wonderful. Perfect for an afternoon coffee break and delightful for breakfast.
Fresh Apple Coffee Cake
recipe used with permission from Red Star Yeast
1 cup water
1 egg
2 Tbsp. shortening
2 3/4 cup bread flour
1 tsp salt
1/2 tsp cinnamon (I used 1 tsp)
1/3 cup brown sugar, packed
2 1/4 tsp (1 packet) active dry yeast
1 cup apple, peeled, chopped or shredded
1/2 cup walnuts, chopped (cake is also delicious when you omit walnuts)
Topping:
1/3 cup brown sugar, packed
1/3 cup all-purpose flour
1/4 tsp nutmeg
1 tsp cinnamon
1/4 cup butter, softened
Directions:
Preheat Oven to 375ºF.
Grease and flour (or spray with baking spray) a tube pan or a 9-inch square cake pan.
In saucepan, heat water and shortening until very warm (120°-130° F; shortening does not need to melt). In large mixer bowl, combine 1+1/2 cups flour, yeast, brown sugar, salt, and cinnamon; mix well. Add water with the shortening to the flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. With a spatula, mix in the remaining flour, the apples and walnuts a little at a time until combined and you have a soft batter.
Prepare Topping: Combine brown sugar, flour, and spices. Mix the butter in with your hands until the mixture is crumbly. Sprinkle topping over the dough.
Cover; let rise in warm place about 30 (I let mine rise about 45 minutes) minutes. Bake at 375º F for 35 to 40 minutes until golden brown. Serve warm.
Disclosure – This post was sponsored by Red Star Yeast. All opinions are my own.
I don't see many cakes that contain yeast loking this moist! It reminds me of a cake my grandma used to make..it looks delicious and lovely! Congrats on partnering up with Red Star..looking forward to seeing and bookmarking (eventually making lol) all the treats you come up with! xoxo
I love fresh apple cake. I think we don't drop by for coffee enough these days so people don't bake coffee cakes as much.
We're all working or blogging or attending events with kids and family. It's a sad tradition to lose. I'm glad you're keeping this cake alive. 🙂
Oh my…I want to make this now. You know how much I love apple desserts. And this one with yeast? I want it now! Thanks for sharing and inspiring me, my sweet friend. Sending hugs!
I love all apple desserts–cakes, tarts, pies–I'll eat them all but I do like your version here best for breakfast or afternoon tea. I love the apple chunks dotting the cake. Looking forward to your other Red Star recipes. 🙂
Hope you're having a great weekend, Lora!
What a gorgeous cake! But yeast? There's yeast in it? Beautiful! And believe me when I say that someone (ahem) loves apple coffee cakes and begs me regularly to make one: a favorite breakfast. So now this wonderful recipe is bookmarked. Delicious!!
I actually would love to make this tomorrow and while reveiewing the ingredients noticed a typo on the cinnamon used for the cake. I assume it's 1/2 tsp. cinnamon that is required?
The original recipe calls for 1/2 tsp. I added 1 tsp because we love a little more cinnamon in our cakes:)Happy baking!
Apple and Cinnamon this looks and sounds really good can't wait to make this thanks for sharing Lora.
looks wonderful! What kind of apple did you use?
A must do for me. Looks awesome Lora 🙂 Congratulations on your partnering with Red Star Yeast!
Hugs
Coffee cakes are my favorite so I am making this one for sure. It looks so moist and scrumptious!
This coffee cake looks delicious. I love apples in desserts, they work so well with spices and when caramelized. I have to admit though, while I have no aversion to cooking with yeast, I tend to be a bit impatient with my sweets. Especially when I have a good recipe that doesn't take the added 45 min (http://kaerasmith.wordpress.com/2012/07/01/cinnamon-and-ginger-coffee-cake/). In your honest opinion, is the cake worth the wait?
I love the flavor from and fluffiness from the yeast and don't mind the wait. But I know what you mean about not being able to wait:)
Hi. I´ve found your blog when i was looking for a different recipe with apples and your seemed to be perfect, and it's much more than that. Thanks for share. Have a nice weekend and sorry my word mistakes.
You can see your recipe here 🙂
http://saborescomhistoria.wordpress.com/2012/09/26/aqui-tambem-e-outono-e-com-macas/
I made this, this morning only I put the batter in muffin tins…Still delicious but thy aren't nearly as fluffy as the cake looks! I'll definately be making it in cake form in a couple days!!!
Why must you always post such beautiful and mouth-watering baked goods? Post something that looks gross so I don't feel the need to gorge every time I'm here, you diet killer you! OK, (regaining composure) this yeasted apple cake looks to be the perfect combination of fluffy bread and cake – perfection! Congrats on partnering with Red Star Yeast! xoxo
[…] cakes are usually made with baking powder (not typically risen with yeast, unless it’s this fantastic apple cake) and they usually have a crumble topping that includes cinnamon. They can be square, rectangular or […]