Friday, May 28, 2010

Cool Rise Coffee Cake

I'm here to help you get your Memorial Day Weekend off to a good start.

For those of you outside the US, Memorial Day is celebrated the last Monday of May. It's meant to honor those who lost their lives in war, such as my grandfather's youngest brother, who was shot down over Italy in WWII, but mostly, people celebrate the beginning of summer. Especially for those of us in the northern part of the country, that is great cause for celebration, indeed. Count me among those pulling sleeveless dresses out of the closet!


Anyway, back to food, which is why you're here.

Remember my Cool Rise breads? Yes, of course you do. This is the same technique, except you get to have a cup or 2 of coffee or tea while you get good and hungry. And by preparing this tonight, you'll have coffee cake for the entire weekend (unless you happen to be in my household, in which case you'll have "a small smackerel", to quote Pooh). And, trust me, this is better than Mr. Entenmann ever thought of making, and he's pretty darned talented.

COOL RISE COFFEE CAKE

5 to 6 cups flour
2 pkgs (6 tsp) yeast
1/2 cup sugar
1-1/2 tsp salt
1/2 cup (1 stick or 4 ounces) softened butter
1-1/2 cup very warm water
2 eggs at room temperature
1 can apple pie filling (or whatever flavor you have handy)
2 tbsp milk
1 tsp sugar

Pour the water into a bowl; sprinkle the yeast over it. Add the flour, sugar and salt, followed by the butter, cut into small chunks, and eggs. Mix the ingredients together with either a Kitchenaid or hand mixer at low speed. With the stand mixer, let it knead the bread at low speed for 10 minutes; if using a hand mixer, after it starts to protest, dump the dough on a floured surface, and knead by hand, pushing the dough backward with the heel of your hand, folding the back over to the front with your fingertips, and turning it 90 degrees, then repeating the process, until the dough is smooth, 5 minutes or so. Regardless of the mixing process, let the dough sit for 10 minutes after the kneading is complete.

Roll the dough out to the length of a cookie sheet by almost double its width (in my case, about 17"x20"). Place centered on the cookie sheet, with 1/4 of the width of the dough hanging over either side. Spread the pie filling over the center of the dough, and fold the sides inward to meet in the center. Slash the dough on a diagonal along either side. In a small bowl, mix the 2 tsp milk and sugar; brush the top of the cake with this mixture.

Cut off a sheet of waxed paper, and brush one side with cooking oil. Cover the cake with the oiled side of the waxed paper, then wrap loosely with plastic wrap. Put the tray in the refrigerator overnight.

In the morning, take the coffee cake out of the refrigerator, then preheat the oven to 375F. Remove the coverings, let the coffee cake sit for 10 minutes, then place it in the oven for 25 to 30 minutes, until your cake is nicely browned. Then lean back and enjoy a great breakfast treat, and the start of a very fine weekend!

And, tomorrow I'll show you why we should be happy that this summer is 2010, instead of 1910!

12 comments:

Channon said...

Yum! And I bet if I used the sugar-free pie filling, the Knight could have it too...

Mickle in NZ said...

Sincerely hope you and yours have a great time togther devouring this coffee cake.

We don't have a long weekend here this weekend but we do the next weekend - the last until our late October Labour Weekend!!

Care and huggles to You, darling Thor and little snuggle-honey Cinny,

Michelle and 'ol snorey puss

Pam said...

I love your cool rise breads so you know I'll love this. I hope you have a great weekend - we are taking off in the motor home for some fun in the woods.

buffalodick said...

I love this kind of stuff, but never seem to get any! Have a great week-end!

gaylen said...

That looks fabulous! I bet it would keep the man very well fed into next week even. g

Nichole said...

Have I mentioned lately how much I wish you and your YUM-O creations lived closer??!! =}

Food, Fun and Life in the Charente said...

Pulling sleeveless dresses out of the closet! We brought out the hot water bottles last night!!!! Diane

Tatersmama said...

I don't want this...I don't want this...I don't want this...
But hey, I bet cherry pie filling would be delicious too!
Not that I want any, of course. ;)

My wv? dersfat!
Don't eat this if dersfat!

manker said...

anything with coffee.. is a must try here

another memory for memorial day :)

gp

Pam said...

Guess what I found in my freezer? Peach pie filling!! I don't even remember doing it last summer, but apparently I did.

tasteofbeirut said...

Yummy bread and i do have some apples cut up and stewed! Wonderful now I can make it and have it with hot coffee all weekend.

~~louise~~ said...

You are just too cool, Marjie. Always getting a few extra minutes to sneak in that cup or cuppa:)

You know I'm not a yeast kinda gal but if I were, or if I ever am, I will not only try my hand at those Cool breads, I will absolutely bake up this Coffee Cake! Savor a taste for me, will ya?

Have a GREAT weekend! 1910? I can just imagine...

LOL verification word: opickem