Wednesday, April 16, 2014

Apple Filled Coffee Cake

One of the hardest things to deal with in my husband's new, heart-friendly diet is that there is sodium in everything.  The amount of salt in a single slice of bread is just unnerving, so I have to make bread or rolls daily just for him to have sandwiches for lunch or bread product to go with egg beaters.  And then there was the time when he was clamoring for something tasty.  Well, I came up with it.

APPLE FILLED COFFEE CAKE

2/3 cup very warm water
1 tbsp yeast
2 cups flour
1/4 cup sugar
1/4 cup stevia (use all sugar if it doesn't concern you)
1/2 tsp salt
1 tbsp vanilla extract
1 tbsp cinnamon
3 tbsp powdered milk
2 tbsp vegetable oil

filling:
2 apples, diced or shredded in the food processor
1 tbsp cinnamon
2 tbsp sugar
2 tbsp stevia (or sugar if you prefer)
1 tbsp cornstarch
2 tbsp water
1 tbsp soft margarine

Make the filling first:  Shred the apples in the food processor or dice them, if you prefer.  I just leave the skins on; they are not noticeable.  Stir in the cinnamon, sugar, stevia and cornstarch, then add the water and stir.  Cook on high in the microwave for 2 to 3 minutes, until the mixture bubbles for about 15 seconds.  Remove, stir in the margarine, and set aside.

Pour the 2/3 cup water into your mixing bowl or the workbowl for your bread machine.  Add the yeast, and the remaining ingredients in the order given.  Let it mix in your bread machine, or according to my directions (see link at the right), adding more flour if needed to form a smooth dough ball.  Let rise about 15 minutes, then punch down and roll out flat to about 12" wide by 15" long..  Remove to a greased baking tray, spoon the apple filling into the middle of the surface, and spread out to cover the middle of the dough from one end to the other.  Fold the two sides about 3" over toward the center, so they meet in the middle.  Brush the top with nonfat milk, and let rise until doubled in size, 30 to 45 minutes.  Bake at 350F in a convection oven or 375F conventional oven for 22 to 25 minutes, until it's nicely browned.  This can be served warm.

The boys enjoyed this, but my dearly beloved just adored it.  I've been making one of these every 2 to 3 days; that's how good it is.  Indeed, when I place my food order tomorrow, I'm going to need a case of yeast.  That's not something a regular household cook says often, is it?

Happy Wednesday, everyone!

8 comments:

~~louise~~ said...

Happy Wednesday Marjie!!

You nailed this Apple Filled Coffee Cake and I'm thrilled "hubby" gets to enjoy it!!! Kudos to you, I'm telling you, a cookbook is in the making:)

Thanks so much for sharing, Marjie. Hoping there's sunshine in your corner of the world after that snow last night...

Two French Bulldogs said...

Mom said she would be 500 pounds if she lived at your house. I think that is a compliment
Lily & Edward

Pam said...

Yay! I am so glad you found a treat that he really adores! My whole family would gobble this right up.

altadenahiker said...

This looks delish. (I had no idea that bread was full of sodium. Any time I've baked it, the recipe called for just a tsp or so.)

Big Dude said...

Sounds like you are doing a fine job looking after him.

Sue said...

Man, that's a lot of yeast!! The cake looks good. There's a recipe in the Heart Assoc cookbook for an apple cake that I like a lot. It's nice and moist. I don't like dry cake.

Nichole Burke said...

That looks delish!

SissySees said...

Yum! If I wasn't assigned a chocolate dessert for tomorrow, I'd be tempted to go make it now.