The best delicious Cinnamon Apple Coffeecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cinnamon Apple Coffeecake recipe today!
Hello my friends, this Cinnamon Apple Coffeecake recipe will not disappoint, I promise! Made with simple ingredients, our Cinnamon Apple Coffeecake is amazingly delicious, and addictive, everyone will be asking for more Cinnamon Apple Coffeecake.
What Makes This Cinnamon Apple Coffeecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cinnamon Apple Coffeecake.
Ready to make this Cinnamon Apple Coffeecake Recipe? Let’s do it!
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=== FOR CAKE ===
3/4 c Milk
1 pk Active dry yeast -; (2 1/4
-tspns)
1/2 ts Salt
1/3 c Granulated sugar
1/2 ts Apple pie spice
7 3/4 c Unbleached flour – (abt);
-divided
10 1/2 tb Butter; softened
2 Eggs
=== FOR TOPPING ===
1 Jar Spiced apple rings in
-heavy syrup; – (14 oz)
1 c Granulated sugar
2/3 c All-purpose flour
1/4 ts Salt
15 oz Ricotta cheese; at room
-temperature
1 1/2 ts Vanilla
Apple pie spice; for garnish
To prepare cake: Lightly butter 2 (8- or 9-inch) baking pans; set
aside. (If using disposable aluminum pans, place in larger metal cake
pans or on baking sheets for support.) Heat milk to 105 to 115
degrees; whisk in yeast and let stand until foamy, about 5 minutes.
In a large bowl, stir together salt, sugar, spice and about 1-1/2
cups flour. Stir yeast mixture into dry ingredients to make a smooth
batter; stir in butter and eggs. Gradually stir in about 1 1/2 cups
more flour to make a soft dough. Coat a bread board sparsely with
flour; turn out dough and knead briefly, adding only enough remaining
flour to handle. (Dough should stay very moist and soft.) Divide
dough in half; roll or press out to fit pans. Lift dough into
prepared pans, stretching to fit and pressing about 1/2 inch up
sides; cover and let rise in a warm place for 20 minutes. To prepare
topping and assemble cake: Preheat oven to 325 degrees. Drain apple
rings; chop coarsely. Sprinkle apples evenly over crusts. In a large
bowl, stir together sugar, flour and salt; with a fork, stir in
ricotta and vanilla. Drop cheese mixture by spoonfuls over apples;
spread to cover apples Sprinkle very lightly with apple pie spice .
Bake about 30 minutes, until topping is set; let cool completely on
rack. Yield: 2 coffeecakes, about 9 servings each.
To make ahead: Freeze and give cakes in the pans in which they were
baked. Or remove cooled cakes to parchment- or waxed-paper lined
baking sheets; freeze until firm, about 1 hour, then transfer to
plastic zipper bags. When ready to give, remove cakes from freezer
and arrange (still frozen) on presentation plates. Cover and thaw in
refrigerator.
Yields
18 servings
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