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Cook'n with Betty Crocker 
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Apple Coffee Cake Supreme |
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Serves: 8 Print this RecipeNicole Plaut - Madison, Wisconsin Bake-Off® Contest 32, 1986 Savor the down-home goodness of apples in this delicious coffee cake, baked in a tart pan for an elegant look. COFFEE CAKE 1/2 cup sugar 2 eggs 1 to 2 teaspoons grated lemon peel 1/2 cup plain yogurt 3 tablespoons margarine or butter, melted 1 1/3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3 to 4 cups thinly sliced, peeled, apples (3 to 4 medium) 2 tablespoons sugar 1/2 to 1 cup sliced almonds GLAZE 1/3 cup sugar 1/3 cup margarine or butter, melted 1 egg, beaten Heat oven to 375°F. Grease 10-inch tart pan with removable bottom or 8-inch square pan. In small bowl, beat 1/2 cup sugar and 2 eggs; stir in lemon peel, yogurt and 3 tablespoons margarine. Add flour, baking powder and salt to egg mixture; blend well. Pour into greased pan. Arrange apple slices on top of dough, overlapping slightly. Sprinkle with 2 tablespoons sugar and almonds. Bake at 375°F. for 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean.* . Meanwhile, in small bowl, combine all glaze ingredients; blend well. Slowly pour over almonds and allow mixture to soak into hot cake. Broil 5 to 6 inches from heat for 1 to 2 minutes or until bubbly. Serve warm. Store in refrigerator. *TIP: If using 8-inch square pan, increase baking time 5 minutes. HIGH ALTITUDE - Above 3,500 feet: No change Nutrition Per Serving: Calories 400; Protein 8g; Carbohydrate 49g; Fat 21g; Sodium 380mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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