Deborah's Apple Swirl Coffee Cake Recipe
Edited from Taste of Home Cherry Swirl Coffee Cake Recipe. I liked this much better than the Cherry version. I added soaked dry fruit and spices to the dough. Made the dough very tasty without adding more sugar. I also added whole pecans on top of the bottom layer of dough - added flavor and crunch.
Edited from Taste of Home Cherry Swirl Coffee Cake Recipe. I liked this much better than the Cherry version. I added soaked dry fruit and spices to the dough. Made the dough very tasty without adding more sugar. I also added whole pecans on top of the bottom layer of dough - added flavor and crunch.
- 1 teaspoon vanilla extract
- 4 eggs
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 cup shortening
- 1/4 teaspoon nutmeg
- 3 cups all-purpose flour
- glaze:
- 1 teaspoon almond extract
- 1 tablespoon cinnamon
- 1 1/2 cup sugar
- 1 cup raisins or other dried fruit soaked in apple juice for at least 5 min
- 1 cup pecan whole or pieces (i used whole)
- 1 can (21 oz) apple pie filling
- 1 cup confectioners~quote sugar
- 1 tablespoon apple juice
- 1 1/2 tablespoon cinnamon
- 1/4 teaspoon all spice
- Carbohydrate 83.2435531155831 g
- Cholesterol 250.682881 mg
- Fat 19.1196563923469 g
- Fiber 2.99438531807552 g
- Protein 10.3210751979989 g
- Saturated Fat 6.92385211251086 g
- Serving Size 1 1 Serving (165g)
- Sodium 401.794085000313 mg
- Sugar 80.2491677975076 g
- Trans Fat 1.79651637288204 g
- Calories 530 calories
Step-by-step
- In a small bowl soak raisens or other dried fruit in apple juice, or water or other juice.
- In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour and soaked dried fruit.
- Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Cover with peacans. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350? for 40-45 minutes or until golden.
- Combine the confectioners sugar and apple juice, vanilla and cinnamon, all Spice, and nutmeg; drizzle over coffee cake. Serve warm. Yield: 18-20 servings.
Golden edges crackle slightly over a dense crumb studded with whole pecans and spiced fruit. Understanding the underlying chemistry ensures structural stability and moisture retention. Butter provides dairy solids for browning while shortening traps air bubbles during the three-minute high-speed creaming phase. Soaking raisins in apple juice plumps the cells through osmosis before mixing. This prevents the dried fruit from stealing moisture from the surrounding batter during the 350-degree bake.
The Mixing Mechanics
Beating the fat, sugar, and eggs on high incorporates volume that baking powder relies on for upward lift. Stirring the flour gently after aeration prevents gluten overdevelopment. Spreading two-thirds of the thick dough provides a solid foundation for the pecan layer. Dropping the remaining batter in spoonfuls over the pie filling ensures even distribution without completely sinking the fruit.Temperature and Doneness
Baking at 350 degrees Fahrenheit for 40 to 45 minutes allows the interior starches to gelatinize fully. Look for a deep golden hue and a firm center before removing the pan from the oven. Drizzling the glaze over the warm surface allows the confectioners' sugar to melt into the crust.Optimal Pairings
Serve slices alongside unsweetened black coffee or sharp cheddar cheese. The bitter compounds in dark roast coffee cut through the concentrated sugars of the apple filling. Acidity and fat from aged cheddar contrast against the spiced pastry crumb.
