Apple Coffee Cake Braid Recipes

APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
• Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
• Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

APPLE COFFEE CAKE BRAID

Steps:

• In bread machine pan, place first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , For filling, in a large bowl, combine apples, brown sugar, raisins, flour and apple pie spice; set aside. When cycle is completed, turn dough onto a lightly greased baking sheet. Roll into a 15x10-in. rectangle; spread butter down the center third of rectangle. Spoon filling over butter. , On each long side, cut 1-in.-wide strips to within 1 in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 40 minutes. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over coffee cake.

BRAIDED COFFEE CAKE

Steps:

• Roll dough into a 14x11-in. rectangle on a large greased baking sheet. Spread filling down center third of rectangle. (If using Fruity Cream Cheese Filling, first spread cream cheese mixture over dough, then top with jam.) On each long side, cut 1-in. strips about 3 in. into center. Starting at one end, fold alternately strips at an angle across filling (see photo at far right). Pinch ends to seal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

BRAIDED COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in the 1/2 cup warm water. Stir in egg. In a small saucepan, heat and stir the 1/2 cup butter, 1/2 cup water, 1/4 cup sugar and salt until mixture is lukewarm and butter is almost melted. Stir butter mixture into the yeast mixture. Stir in flour.
• On a lightly floured surface, knead the dough for 4 to 6 strokes or until ingredients are combined. Transfer to a greased bowl. Cover with greased plastic wrap; chill if you like for 8-24 hours.
• Let dough stand, covered, at room temperature for 1 hour. Meanwhile, lightly grease baking sheet. Divide dough in half. On a lightly floured surface, roll each half of dough into a 14X9 inch rectangle. Spread the melted butter over dough rectangles. In a small bowl, mix nuts, 1/2 cup sugar, brown sugar and cinnamon. Cut each rectangle into 3 14X3 inch strips. Sprinkle the mixture in the center of each strip. Using your fingers pinch dough to seal.
• To shape a loaf, place 3 filled ropes, seam side down, 1 inch apart. Starting at the middle, loosely braid by bringing the left rope over the center rope. Next bring the right rope over new center rope. Repeat to end. Press ends together to seal; tuck under. Repeat to make a second loaf. Carefully transfer braids to cookie sheet. Cover and let rise for 1 hour.
• Preheat oven to 350°F Bake for 20-25 minutes or until loaves sound hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire racks. Meanwhile, in a medium bowl, combine 11/2 cup sifted powdered sugar, 1 tbsp milk, and 1/2 teaspoons vanilla. Stir in additional milk, 1 teaspoons at a time, until icing is easy to drizzle. Drizzle icing on loaves.