Cheddar-Apple Ladder Coffee Cake

Cheddar-Apple Ladder Coffee Cake

For best results in yeast recipes, have ingredients at room temperature to facilitate rising. If you choose not to frost coffee cakes, brush surfaces with milk or cream and sprinkle with coarse sugar before baking for a pretty presentation.

servings
3

Ingredients












Cooking Instructions

1

Proof yeast in warm water in bowl of electric stand mixer. Add buttermilk, eggs, 2 1/2 cups flour, butter, sugar, baking powder and salt. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle but still soft and slightly sticky. Turn onto well-floured surface; knead 5 minutes. Let rest 5 minutes.


2

Divide dough into 3 equal parts. Roll one part into a 10x15-inch rectangle. Spread 2/3 of a can of pie filling down center of rectangle (long length) in strip about 3 inches wide. Sprinkle 1/3 of cheddar over apple filling. With scissors, make cuts 2 1/2 inches deep at 1-inch intervals down both sides of rectangle length. Fold strips, alternating sides, over filling, giving braided effect. Press strips to seal near ends. Repeat with remaining 2 parts of dough and ingredients. Place coffee cakes on baking sheet and let rise, covered with towel, in warm place until double, about 1 hour.


3

Heat oven 350°F and bake 25-30 minutes, until golden brown.


4

Frost with your favorite butter icing and sprinkle with almonds, if desired.


Ingredients












Cooking Instructions

1

Proof yeast in warm water in bowl of electric stand mixer. Add buttermilk, eggs, 2 1/2 cups flour, butter, sugar, baking powder and salt. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle but still soft and slightly sticky. Turn onto well-floured surface; knead 5 minutes. Let rest 5 minutes.


2

Divide dough into 3 equal parts. Roll one part into a 10x15-inch rectangle. Spread 2/3 of a can of pie filling down center of rectangle (long length) in strip about 3 inches wide. Sprinkle 1/3 of cheddar over apple filling. With scissors, make cuts 2 1/2 inches deep at 1-inch intervals down both sides of rectangle length. Fold strips, alternating sides, over filling, giving braided effect. Press strips to seal near ends. Repeat with remaining 2 parts of dough and ingredients. Place coffee cakes on baking sheet and let rise, covered with towel, in warm place until double, about 1 hour.


3

Heat oven 350°F and bake 25-30 minutes, until golden brown.


4

Frost with your favorite butter icing and sprinkle with almonds, if desired.


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