Apple Nut Coffee Cake

Easy to make no-knead coffee cake.
-- Serves
1/2 cup brown sugar
1/4 cup Crown® Lily White® Corn Syrup
1/4 cup chopped walnuts OR pecans
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
2 small apples, peeled and thinly sliced
2 1/4 cups all purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1/3 cup sugar
1 teaspoon salt
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
1/3 cup milk
1/3 cup water
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 egg

For Topping: In a small bowl mix the oil, brown sugar, and corn syrup. Pour into a 9-inch round cake pan. Sprinkle with nuts. Arrange apple slices over topping.

For Batter: Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water, and oil until very warm (120° to 130°F). Add to flour mixture; beat 2 minutes until well blended. Beat in eggs, vanilla, cinnamon and 1/2 cup flour. Add remaining flour and mix until smooth. Spoon batter over apples in prepared pan.

Cover and let rise in warm place 45 minute to 1 hour.

Bake in preheated 375°F for 25 to 30 minutes or until golden brown. Cool 15 minutes in pan; invert onto serving plate. Serve warm.

Total Time
Rise Time 45 minutes
Bake Time 30 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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