I posted this a while back and I know that several of you mentioned you use a similar recipe. But for those that don't have a similar one - I think you'll really like this cake. Although I make this year round, I make this repeatedly from fall through the holidays. It's one of my most requested cakes from family and friends.http://www.divaentertains.com/blog/2010/11/delicious-apple-cake-recipe/
RECIPE: REC: My favorite apple cake recipe
- Thread starter deb-in-mi
- Start date
RECIPE:
It hates me.michael-in-phoenix
Well-known member
Yeast is temperamental. How you talk to it is important. You have to stay humble.
Rich Sour-Cream Coffee Cake--with yeast--try this one Elenor...
Rich Sour-Cream Coffee Cake
FOR THE DOUGH:
4 packages active dry yeast
½ cup granulated sugar
½ cup warm water, (100 to 115 degrees)
1 teaspoon salt
½ cup milk, cold
1 cup sour cream
2 teaspoons lemon juice
1 teaspoon vanilla extract
3 egg yolks
3 sticks unsalted butter, ( 1 1/2 cups) soften
5 cups all-purpose flour, (5 to 6)
FOR THE PILLING:
2 tablespoons unsalted butter, melted
¼ cup brown sugar, or white, mixed with
1 teaspoon ground cinnamon
¼ cup currants, (1/4 to 1/2) presoak
¼ cup finely chopped nuts
FOR THE GLAZE:
1 1-pound jar apricot jam, or preserves (prefer
1 tablespoon brandy, Cointreau, or Grand
Combine the yeast, 1/2 cup of the sugar, and lukewarm water in a large bowl, and allow to proof. Stir in the remaining cup of sugar, salt, milk, sour cream, lemon juice, and vanilla and mix well. Add the egg yolks and blend. With your fingertips, rapidly work the butter into 5 cups of the flour as you would for pie dough, to produce a dry, meal-like consistency. Add this to the yeast mixture and begin to knead in the bowl, adding more flour if necessary, to make a smooth, elastic dough. Turn out on a lightly floured board and knead 5 to 6 minutes. Shape into a ball and place in a lightly buttered bowl, turning to coat the surface with butter. Cover tightly and refrigerate to let rise for at least 4 hours or until doubled in bulk. Remove from the refrigerator, punch down, and turn out on a lightly floured board. The dough can be kept in the refrigerator for as long as 3 days, in which case it should be punched down twice a day, until ready to roll out.)
Divide the dough in half, and roll out each piece into a rectangle about 10 x 14 inches. Brush each rectangle with melted butter, and sprinkle with the brown or white sugar and cinnamon. Over this sprinkle the drained currants and then the finely chopped nuts. Gently press the filling into the dough with the rolling pin. Roll up from the wide end, jelly-roll fashion. Heavily butter two 9-inch tube pans. Carefully fit the rolls into the pans so that the ends of the dough join.
Cover and let rise until doubled in bulk. Bake in a preheated 375∞ oven 45 to 55 minutes, until they are golden brown and give off a hollow sound when rapped with the knuckles. Let cool for 15 minutes in the pans, then invert on a rack. Meanwhile, melt the apricot jam over low heat. Add the brandy, Cointreau, or Grand Marnier, and blend. Strain, and coat the sides and top of the cakes with the glaze while the cakes are still warm. Cool them thoroughly before slicing.
James Breard/Beard On Bread
Servings/Yield
24 servings
Rich Sour-Cream Coffee Cake
FOR THE DOUGH:
4 packages active dry yeast
½ cup granulated sugar
½ cup warm water, (100 to 115 degrees)
1 teaspoon salt
½ cup milk, cold
1 cup sour cream
2 teaspoons lemon juice
1 teaspoon vanilla extract
3 egg yolks
3 sticks unsalted butter, ( 1 1/2 cups) soften
5 cups all-purpose flour, (5 to 6)
FOR THE PILLING:
2 tablespoons unsalted butter, melted
¼ cup brown sugar, or white, mixed with
1 teaspoon ground cinnamon
¼ cup currants, (1/4 to 1/2) presoak
¼ cup finely chopped nuts
FOR THE GLAZE:
1 1-pound jar apricot jam, or preserves (prefer
1 tablespoon brandy, Cointreau, or Grand
Combine the yeast, 1/2 cup of the sugar, and lukewarm water in a large bowl, and allow to proof. Stir in the remaining cup of sugar, salt, milk, sour cream, lemon juice, and vanilla and mix well. Add the egg yolks and blend. With your fingertips, rapidly work the butter into 5 cups of the flour as you would for pie dough, to produce a dry, meal-like consistency. Add this to the yeast mixture and begin to knead in the bowl, adding more flour if necessary, to make a smooth, elastic dough. Turn out on a lightly floured board and knead 5 to 6 minutes. Shape into a ball and place in a lightly buttered bowl, turning to coat the surface with butter. Cover tightly and refrigerate to let rise for at least 4 hours or until doubled in bulk. Remove from the refrigerator, punch down, and turn out on a lightly floured board. The dough can be kept in the refrigerator for as long as 3 days, in which case it should be punched down twice a day, until ready to roll out.)
Divide the dough in half, and roll out each piece into a rectangle about 10 x 14 inches. Brush each rectangle with melted butter, and sprinkle with the brown or white sugar and cinnamon. Over this sprinkle the drained currants and then the finely chopped nuts. Gently press the filling into the dough with the rolling pin. Roll up from the wide end, jelly-roll fashion. Heavily butter two 9-inch tube pans. Carefully fit the rolls into the pans so that the ends of the dough join.
Cover and let rise until doubled in bulk. Bake in a preheated 375∞ oven 45 to 55 minutes, until they are golden brown and give off a hollow sound when rapped with the knuckles. Let cool for 15 minutes in the pans, then invert on a rack. Meanwhile, melt the apricot jam over low heat. Add the brandy, Cointreau, or Grand Marnier, and blend. Strain, and coat the sides and top of the cakes with the glaze while the cakes are still warm. Cool them thoroughly before slicing.
James Breard/Beard On Bread
Servings/Yield
24 servings
michael-in-phoenix
Well-known member
Welcome back Charlie! Long time no-see. Hope all is well.
susankentfieldca
Well-known member
Great minds think alike! I made this cake Monday for some
friend's anniversary. They loved it.
It was from Relish magazine.
friend's anniversary. They loved it.
It was from Relish magazine.