Apple-cinnamon swirl loaf

2 servings

Ingredients

QuantityIngredient
1packActive dry yeast
cupVery warm water
1Egg
1pack1-layer-size white cake mix
1teaspoonSalt
cupFlour
Light cream
1cupConfectioner's sugar, sifted
cupApples,chopped and peeled
cupSugar
cupPecans, chopped
2teaspoonsCinnamon
¼cupButter, melted
½teaspoonVanilla
dashSalt

Directions

CONFECTIONER'S ICING

In bowl dissolve yeast in 1-¼ cups warm water(115-120 F) Add egg, cake mix and salt, beat until smooth. By hand, stir in enough flour to make a soft dough. Knead on floured surface until smooth ( dough will be sticy ) Place in greased bowl; turn once. Cover, let rise until doubled in bulk, 1-¼ hours.

Punch down, divide in half. Cover, let rest 10 minutes.

Mix apples, sugar, pecans and cinnamon. Roll half of dough to 12x8" rectangle. Brush surface of dough with some of the butter. Sprinkle with half of the apple mixture. Starting a short end, roll as for jelly roll. Seal side and ends. Place in a greased 8-1/2x4-1/2x2-½" loaf pan. Brush top with more butter. Repeat with remaining dough, filling and butter. Cover, let rise in warm place until doubled (1 hour)

Bake in 375 F oven for 30-35 minutes. remove from pans; cool.

Drizzle with Confectioner's icing ( recipe follows) Sprinkle with chopped pecans if desired. Makes two.

CONFECTIONER'S ICING:Blend enough light cream into 1 cup sifted confectioner's sugar to make of spreading consistancy. Blend in vanilla and salt.