Apple and Cheese Coffee Cake

Servings: 30


2 packages active dry yeast
1/2 cup warm water
1 1/4 cups buttermilk
2 eggs
5 1/2 to 6 cups flour, divided
1/2 cup butter
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt
2 cans (21 ounces each) apple pie filling, divided
2 cups (8 ounces) shredded Wisconsin cheddar cheese, divided

Cooking Directions:

In large mixing bowl, dissolve yeast in warm water. 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. (Dough should remain soft and slightly sticky). Turn onto well-floured board; knead 5 minutes. Let rest 5 minutes.

Divide dough into 3 equal parts. Roll one part into a 10x15 inch rectangle. Spread 2/3 of a can of pie filling down the center of the rectangle (long length) in a strip about 3 inches wide. Sprinkle 1/3 of the grated cheese on top of apple filling. With scissors, make 2 inch slashes about 1 inch apart down both sides of rectangle. Fold ends of rectangle up over ends of strip of apple filling slightly. Pull up and overlap cut strips over apple filling from each side to create a braided appearance. Do the same with the other 2 parts of dough. Let rise in warm place until double, about 1 hour. Bake at 350° F for 25 minutes or until golden brown.

Tip: Frost with butter icing and sprinkle with almonds if desired.

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