streusel apple cake

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Streusel Apple Cake

This egg-rich yeast coffee cake is quickly mixed, and needs just one rise. Four variations give lots of choices! Serves eight.


Scant 1 tbsp. (1 pkg.) active dry yeast
½ cup warm milk (about 110°)
½ cup sugar
1/3 cup softened butter
2 tsp. grated lemon peel
2 eggs
2 cups unbleached all-purpose flour
½ tsp. salt
3 (3 cups) apples, peeled, cored, and sliced


Streusel Topping, below

Dissolve yeast in warm milk in large mixing bowl. Let stand until foamy and proofed, about 5 minutes. Meanwhile, cream sugar, butter, and lemon peel. Add eggs and beat until fluffy. Blend in dissolved yeast. Stir in flour and salt; beat until smooth.

Spread evenly in buttered deep-dish pan. Arrange apple slices over batter in concentric circles. Sprinkle with Streusel Topping. Cover, and let rise in a warm place until doubled in size, about one hour. Bake in oven at 350° for 35 to 45 minutes until cake tester inserted in center comes out clean. If desired, dust with powdered sugar. Slice into wedges and serve hot.

For Streusel Topping, combine ⅓ cup all-purpose flour, ¼ cup sugar, ½ tsp. cinnamon, and 3 tbsp. softened butter; mix until crumbly.

For Streusel Plum Cake, use about 1-½ lbs. (3 cups) small purple or red plums, pitted and quartered, in place of the apples. Double the amount of Streusel Topping.

For Pecan Streusel Coffeecake, reserve 1 egg yolk when making the dough. Omit the apples. Double the Streusel ingredients and, when combining, blend the egg yolk with the other ingredients; stir in ½ cup chopped pecans or other nuts.