Glazed Apple Lattice Coffee Cake |
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Prep Time: 300 Minutes Cook Time: 45 Minutes |
Ready In: 345 Minutes Servings: 10 |
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This is from Bon Appétit's October 2007 issue. I made this for a tea party, everyone loved it. Don't let the long list fool you, it's really not that complicated to make and it turns out beautiful-it will really impress your friends. Hint: you will need to let the dough rise, plan to make this a day ahead, or plan other activities to do in the house while it rises. Ingredients:
2 tablespoons warm water (105 degrees f to 115 degrees f) |
2 teaspoons active dry yeast |
1/2 cup whole milk |
6 tablespoons sugar |
5 tablespoons unsalted butter, diced, room temp |
1 teaspoon salt |
2 large egg yolks |
1 teaspoon orange zest |
1/2 teaspoon ground cardamom |
1/4 teaspoon ground nutmeg |
2 -2 1/4 cups all-purpose flour |
2 tablespoons unsalted butter |
6 tablespoons golden brown sugar, packed |
1 1/4 lbs golden delicious apples, peeled and chopped |
1 teaspoon orange zest |
1 teaspoon lemon zest |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cardamom |
1/8 teaspoon ground nutmeg |
non stick vegetable oil cooking spray |
1/2 cup vanilla wafer cookie, finely crumbled |
1 1/2 cups powdered sugar |
2 tablespoons orange juice (no-pulp) |
Directions:
1. For Dough:.
2. Place two tablespoons warm water in small cup. Mix in yeast and let stand until yeast dissolves, about 6 minutes.
3. Stir milk, sugar, butter (5 tablespoons), and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm).
4. Scrape milk mixture into large bowl; cool to lukewarm if necessary.
5. Whisk yeast, eggs, orange zest (1 teaspoon) and spices (1/2 tsp cardamom and 1/4 tsp nutmeg) into milk mixture.
6. Add 2 cups flour to liquid mixture and combine with rubber spatula until dough comes together.
7. Turn dough onto floured work surface and knead until smooth and silky, sprinkling with more flour as needed, about 6 minutes.
8. Place in clean large bowl and cover with plastic wrap and kitchen towel. Allow to rise until light and almost doubled in volume, about 2 1/2 hours.
9. For Filling:.
10. Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
11. Add brown sugar. Cook until thick grainy sauce forms, about 1 minute.
12. Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes.
13. Mix in all zest (1 tsp orange, 1 tsp lemon) and spices (cinnamon, cardamom, and nutmeg).
14. Cool filling at least 30 minutes and up to 3 hours.
15. To assemble:.
16. Place large sheet of foil on work surface; spray with nonstick spray.
17. Turn dough out onto foil and roll out to 14 X 12 inch rectangle.
18. Sprinkle cookie crumbs in 4-inch wide strip down center of dough, leaving 1/2 inch border at top and bottom.
19. Arrange apples with any juices atop crumbs.
20. Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1 inch intervals, making 13 strips on each side.
21. Alternately, fold dough strips on a slight angle over filling forming a lattice. Seal open ends of dough.
22. Slide foil with dough onto large rimmed baking sheet; trim foil overhang.
23. Cover cake loosely with plastic wrap and towel. Allow to rise until light and puffy about 1 hour and 45 minutes.
24. Preheat oven to 375 degrees F. Bake cake uncovered until golden brown, 30 to 35 minutes.
25. Gently run spatula under cake to loosen from foil. Cool 30 minutes.
26. For Glaze:.
27. Mix powdered sugar and 2 tablespoons orange juice in a small bowel to blend, adding more juice by 1/2 teaspoonfuls if too thick.
28. Drizzle glaze over cake.
29. Cut crosswise into slices. Serve slightly warm or at room temperature.
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