Pat's apple coffeecake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Milk |
| 1 | pack | Yeast |
| ¼ | cup | Water |
| 3¼ | cup | All-purpose flour |
| 2 | Eggs | |
| ½ | cup | Soft margarine -- or butter |
| ½ | cup | Sugar |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Margarine -- melt, cool |
| 1 | tablespoon | Sugar |
| 3 | cups | Apple slices |
| ½ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground nutmeg |
| ½ | cup | Sugar |
Directions
1. Scald milk; cool to lukewarm. Dissolve yeast in warm water (105 degrees). Add the cooled milk. Stir in 1-½ cups flour; beat until smooth. 2. Cover and let rise until doubled in size, about 1 hour. 3.
Punch down and add eggs, one at a time, beating well after each. Stir in ½ cup margarine, ½ cup sugar, salt and the remaining flour.
Beat well. 4. Spread the dough in greased 9 x 9 x 2-inch baking pan.
Spoon 2 tablespoons margarine and 1 tablespoon sugar over dough.
Cover; let rise until double. 5. Press apples or peaches into dough.
Mix cinnamon, nutmeg and ½ cup sugar. Sprinkle over fruit. 6. Bake in preheated oven at 375 degrees for 40-45 minutes.
Recipe By : Jo Anne Merrill, courtesy of Pat Frazier, San Diego, CA.