Fresh Apple Coffeecake

Adapted from Red Star Yeast


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 Rosh Hashanah or an afternoon coffee break and delightful for breakfast


1 cup water
1 egg
2 Tablespoons shortening
2  3/4 cup bread flour
1 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar, packed
2  1/4 teaspoons active dry yeast*
1 cup apples, peeled, chopped or shredded
1/2 cup walnuts, chopped (optional)

1/3 cup brown sugar, packed
1/3 cup all-purpose flour
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup butter or non-dairy margarine, softened


Preheat Oven to 375ºF

Grease a tube pan or a 9-inch square cake pan.

In large mixer bowl, combine 1 1/2 cups flour, yeast, brown sugar, salt, and cinnamon; mix well.

In saucepan, heat water and shortening until very warm (120°-130° F; shortening does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in apples, walnuts, and remaining flour to make a soft batter. Spread batter in the greased tube or 9-inch square cake pan.

Prepare Topping: Combine brown sugar, flour, and spices. Mix butter or margarine in until mixture is crumbly. Sprinkle topping over dough.

Cover; let rise in warm place about 30 minutes. Bake at 375º F for 35 to 40 minutes until golden brown. Serve warm or cold.


Yield: One 9-inch cake

*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

Recipes: Desserts, Cake, Apple, Yeast, Dairy or Parve, Kosher

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