Directions

• In a large saucepan, melt butter over medium heat. Add apples; cook
• and stir until apples are just tender. Stir in the remaining filling
• ingredients. Cook 10-15 minutes, stirring until thickened. Remove
• from the heat; cool.
• For dough, in a large bowl, combine 1 cup flour, sugar, salt and
• yeast. In a small saucepan, combine water and butter; heat to
• 120°. Gradually add to dry ingredients; beat for 2 minutes. Beat
• in the egg, peel and 3/4 cup flour. With mixer at high speed, beat 2
• minutes. Stir in remaining flour. Cover; let stand 20 minutes.
• Meanwhile, combine topping ingredients; set aside. Divide dough in
• half. On a well-floured surface and using a floured rolling pin,
• roll each half to a 14-in. x 12-in. rectangle. Place on greased
• baking sheets. Spread filling down center of dough to within 1 in.
• of ends. Starting about 3/4 in. from filling, cut 1-in.-wide strips
• diagonally from filling to edges of dough. Alternately fold opposite
• strips of dough at angles across filling. Fold ends over filling.
• Loosely cover dough with greased waxed paper; cover paper with
• plastic wrap. Refrigerate for at least 2 hours. When ready to bake,
• uncover and let stand at room temperature for 10 minutes. Sprinkle
• topping over coffee cakes.
• Bake at 375° for 30-35 minutes or until lightly browned. Remove
• from pans to wire racks to cool. Yield: 2 coffee cakes (16-20
• servings).