Homemade Coffeecake is worth the wait!
This recipe has lots of steps, but each one is easy AND it makes two HUGE coffee cakes that taste like heaven. (And are freezable once baked!) It’s worth the wait! America’s Test Kitchen scores again.
Rich Coffeecake with layered Apple and Cheese filling (adapted from Baking Illustrated)
4 1/2 tsp instant yeast (2 envelopes)
1/4 c warm water
1/2 c sugar
4 large eggs
2 tbls milk
1 tsp vanilla
4 1/4 c flour, divided
1 1/2 tsp salt
2 sticks butter, chunked
- Sprinkle yeast over warm water in mixing bowl. STIR to dissolve.
- ADD eggs, sugar, milk, and vanilla.
- MIX with paddle til combined.
- ADD 3 1/4 c flour and salt.
- MIX low til just combined (1 minute.)
- ADD butter 1 piece at a time on med-low. Mix after each addition until incorporated (20 sec.)
- REPLACE paddle with dough hook.
- ADD remaining 1 c flour, knead med-low til smooth (5 min.)
- KNEAD on medium speed until tightens up (2 min.)
- SCRAPE dough into oiled straight sided bowl.
- COVER tightly with plastic wrap.
- RISE in a warm spot 4 hours.
- PRESS down, replace plastic, and chill at least 4 hours (or overnight).
- Meanwhile, make fillings…
Apple Filling (there will be extra)
2 tbs lemon juice
4 c water
4 large apples
2 tbs butter
1 c brown sugar
1 tsp cinnamon
1 tbs cornstarch
1 tbs water
- COMBINE lemon juice and water in large bowl.
- PEEL, core, and dice apples into water.
- MELT butter in skillet on medium heat.
- DRAIN apples and add to skillet.
- COOK and stir 2 minutes.
- ADD brown sugar and cinnamon.
- COOK and stir 2 more minutes.
- MIX cornstarch and 1 tbs water in a small bowl til smooth.
- POUR cornstarch mixture in skillet and mix well.
- COOK until thickened.
8 oz cream cheese
1/4 c sugar
2 1/5 tbs flour
1/2 tsp lemon juice
1/2 tsp vanilla
- BEAT cheese, sugar, flour and salt at high until smooth (3 min.)
- ADD egg and lemon, & vanilla
- BEAT on medium til combines (1 min.)
1/3 c brown sugar
1 tbs sugar
1/2 c plour
1/2 tsp cinnamon
1/4 tsp salt
5 tbs butter, chunked
- MIX sugars, flour, cinnamon and salt.
- ADD butter chunks and toss to coat.
- PINCH butter between your fingers until mixture is crumbly.
3/4 c confectionars’ sugar
3 1/2 tsp milk
1/4 tsp almond extract
- WHISK all ingredients until smooth.
- IMMEDIATELY drizzle over cooled cakes.
1 large egg
1 tsp heavy cream
- BEAT egg and cream until combined.
ASSEMBLY of the CAKES
- TURN chilled dough onto lightly floured surface.
- DIVIDE in half.
- SHAPE your cake. (Lattice will be filled now.)
- COVER in plastic and let proof 1.5 hrs.
- BRUSH with egg wash. (Coil will be topped with filling now.)
- SPRINKLE with streusel.
- BAKE at 350 degrees for 30 minutes (or internal temp of 190).
- COOL 20 minutes.
- DRIZZLE with icing and EAT IT ALL!
Fresh dough before the first rise.
After 4 hours of rising.
Shaping the coil cake – smooshing the 40″ snake.
Coiling the snake!
Lattice top and coil cakes before proofing.
1.5 hrs of proofing puffs up the cakes!
Making streusel topping.
Topping the cakes!
Dough scraps wrapped up with a little bit of filling. YUM!
Fresh out of the oven! Look how huge they baked up to!
Baked coil heading over to “grandma’s” house through the woods in a basket.
Baked lattice top cake begging to be eaten!
Eaten cake! look at that fluffy stuff!