Friday, March 11, 2011

Apple Coffee Cake

Serves: 6-8

1/2 c. + 2 T. sugar, divided
2 eggs
1 tsp. grated lemon peel
1/2 c. plain yogurt
3 T. butter, melted
1 1/3 c. flour
2 tsp. baking powder
1/2 tsp. salt
2-3 medium apples, peeled & thinly sliced
1/2 c. sliced almonds

1/3 c. sugar
1/3 c. butter, melted
1 egg, beaten

To start cake, in a small bowl, beat 1/2 cup sugar and eggs; stir in lemon peel, yogurt and butter. Add flour, baking powder and salt to egg mixture; blend well. Pour into greased 8-inch square pan. Arrange apple slices on top of dough, overlapping slightly. Sprinkle with 2 tablespoons sugar and almonds. Bake at 375 degrees for 40-45 minutes or until toothpick comes out clean. Meanwhile, in another small bowl, combine all glaze ingredients; blend well. Slowly pour over almonds and allow mixture to soak into hot cake. Broil 5-6 inches from heat for 1-2 minutes or until bubbly. Serve warm. Store in refrigerator.

Tips: Granted that this coffee cake was a little bit of work between preparing the apples and making the glaze but let me assure you that it was well worth it. I made it when my in-laws were visiting and my father-in-law raved about it and had seconds the next morning. Be sure to watch the glaze carefully under the broiler, as the top tends to brown very quickly.

Recipe from Pillsbury: Best of the Bake-off Cookbook


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