Wholesome Wednesday: French Apple Coffee Cake

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I found a pretty beat up old copy the Antoinette Pope School Cook Book published in 1955 at an estate sale.  The covers were falling off and it looked pretty bad.  I’d never heard of the Antoinette Pope School, but there was a location in downtown Chicago at 316 N Michigan Ave.  There was also a file folder with recipe lessons in it.  Total score for me!!  The estate sale just threw in the folder which was even better.  :)

Original
Alternate

I decided to make this French Apple Coffee Cake.  At my house we tend to have a lot of apples in the fruit drawer at any given time.  I love apples, but once they go into the drawer, its like they’ve disappeared in the fridge never to be seen again.  I think its due to out of sight, out of mind.  I don’t even think about them till I want a yummy apple dessert, just like tonight.

Alternate

The reason I’ve listed an alternate apple filling is because the first one left the pastry kinda dry and bread like.  I’ve since made this recipe again and changed the filling and its amazing.  You could even actually increase the amount of apples and it would still be great.  I’ll make sure to label the pics original and alternate so you can see the difference.  :)



Alternate



French Apple Coffee Cake
1/4 cup unsalted butter
2 cup flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold milk
2 egg yolks, beaten with a fork
1 oz compressed yeast (combined with 1 tablespoon granulated sugar) or 1 pkg dry yeast with 1/4 cup       water.  If using dry yeast reduce amount of milk by 1/4 cupful.

1/4 cup unsalted butter to roll in dough (soft)

Cut 1/4 cup of butter through dry ingredients until it looks like a coarse meal.  Add the milk and eggs, yeast, and beat well until smooth. Turn out onto a pastry cloth and knead gently several minutes, keeping dough soft as possible, adding a little more flour if necessary.  When dough is smooth, roll it to measure about 12×18 inches.  Spread 1/4 cup soft butter over 2/3 of the dough.  Fold into three, cover, and let rest in refrigerator for about one hour.  After one hour remove from refrigerator, cut through center into two pieces.   Roll each piece to measure about 8×14 inch rectangle.  Spread center of dough with about 1/2 cup of filling. Tun over to enclose filling.  Cut as desired or leave plain. Lift up carefully and place on lightly grased baking sheet.  Cover and let rest in refrigerator for about 20 minutes, not more than 30 minutes.  Bake in oven preheated at 400 degrees, for about 15-18 minutes or until golden brown.  Remove, let stand until cool, brush with lukewarm corn syrup, drizzle with Coffee Cake Icing and sprinkle with nuts if desired.

Apple Filling
1 cup apples peeled,cored and cut in small thin slices
3 tablespoons granulated sugar
1/8 teaspoon cinnamon
pinch of nutmeg
1/4 cup water combined with 2 teaspoons cornstarch

Cook all ingredients together until thick and glazy.  Let simmer 2 or 3 minutes.  When cool add 1 teaspoon lemon juice.  Will fill 1 coffee cake.

Alternate Apple Filling

5-6 medium cooking apples, peeled, cored and coarsely diced
5 tablespoons sugar
1/4 teaspoon cinnamon
2 teaspoons cornstarch
2 tablespoons lemon juice

 In a large skillet, combine the apples, sugar and cinnamon.  Cook over medium heat, stirring occasionally, for 5-7 minutes, until apples are tender, but still firm.  In a small cup, whisk together cornstarch and lemon juice.  Add to apple mixture and continue cooking, stirring occasionally until juices are thickened.  Removed from heat and let cool a few minutes.

Coffee Cake Icing
Combine 1 tablespoon hot milk or cream, 1/4 teaspoon vanilla and about 3/4 cup sifted confectioners’ sugar.  If it is too thin, add more sugar.  If too thick, add more liquid.

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