Apple Nut Coffee Cake

Ingredients

Topping:

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

Batter:

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

Instructions

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

Apple Nut Coffee Cake

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