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Apple Nut Coffee Cake

Easy to make no-knead coffee cake.

Apple Nut Coffee Cake

Yield

16

Prep Time

0:20

Bake Time

30 minutes

Rise Time

45 minutes

Yield

16

Prep Time

0:20

Bake Time

30 minutes

Rise Time

45 minutes

  • Yield

    16

  • Prep Time

    0:20

  • Bake Time

    30 minutes

  • Rise Time

    45 minutes

ingredients

  • Topping:
  • 1/2 cup brown sugar
  • 1/4 cup corn syrup light
  • 1/4 cup chopped walnuts OR pecans
  • 2 tablespoons corn oil
  • 2 small apples peeled and thinly sliced
  • Batter:
  • 2 1/4 cups all purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/4 cup corn oil
  • 1/3 cup milk
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 egg

DIRECTIONS

  1. For
  2. Topping: In a small bowl mix the oil, brown sugar, and corn syrup.
  3. Pour into a 9-inch round cake pan. Sprinkle with nuts. Arrange apple
  4. slices over topping.
  5. For Batter: Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large
  6. bowl. Heat milk, water, and oil until very warm (120° to 130°F). Add to flour
  7. mixture; beat 2 minutes until well blended. Beat in eggs, vanilla,
  8. cinnamon and 1/2 cup flour. Add remaining flour and mix until smooth.
  9. Spoon batter over apples in prepared pan.
  10. Cover and let rise in warm place 45 minute to 1 hour.
  11. Bake in preheated 375°F for 25 to 30 minutes or until golden brown. Cool 15
  12. minutes in pan; invert onto serving plate. Serve warm.
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Apple Nut Coffee Cake

  • Yield: 16
  • Prep Time: 0:20
  • Bake Time: 30 minutes
  • Rise Time: 45 minutes

Ingredients

  • Topping:
  • 1/2 cup brown sugar
  • 1/4 cup corn syrup light
  • 1/4 cup chopped walnuts OR pecans
  • 2 tablespoons corn oil
  • 2 small apples peeled and thinly sliced
  • Batter:
  • 2 1/4 cups all purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/4 cup corn oil
  • 1/3 cup milk
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 egg

Directions

  • For
  • Topping: In a small bowl mix the oil, brown sugar, and corn syrup.
  • Pour into a 9-inch round cake pan. Sprinkle with nuts. Arrange apple
  • slices over topping.
  • For Batter: Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large
  • bowl. Heat milk, water, and oil until very warm (120° to 130°F). Add to flour
  • mixture; beat 2 minutes until well blended. Beat in eggs, vanilla,
  • cinnamon and 1/2 cup flour. Add remaining flour and mix until smooth.
  • Spoon batter over apples in prepared pan.
  • Cover and let rise in warm place 45 minute to 1 hour.
  • Bake in preheated 375°F for 25 to 30 minutes or until golden brown. Cool 15
  • minutes in pan; invert onto serving plate. Serve warm.