Wednesday, November 7, 2012

quick apple butter coffee cake


Well, Sandy came and left her mark... Thankfully, we faired much better than our neighbors and the lights have finally come back on. I decided I needed a baking pick-me-up after watching hours of news coverage of the devastation in our area, at the shore, and in NYC. If I could I'd send the people affected by Sandy some homemade tomato soup, cheesy grilled cheese, and this scrumptious apple butter coffee cake - the ultimate comfort foods to warm the bellies and hearts of those in need. Our prayers are with all of those who have had their lives turned upside down by the storm.
This recipe was originally adapted from a raspberry coffee cake recipe my mom made growing up for breakfast munching, a simple brunch dish, or a yummy dessert. Our spotted-yet-still-yummy apples we picked needed to be used, mom had recently made some spicy homemade apple butter, and I was craving a fallish dessert....insert this tasty little number:


Isn't it pretty?! I'm a firm believer that good food tastes even better when it looks pretty. Love the drippy icing and crisscrossed golden crust! Other seasonal fruits or local delish jams can be substituted in for the filling. It will still taste wonderful! I promise.

This delicious coffee cake may not be made out of the cheapest ingredients possible, but we buy Bisquick for times when we're in a pinch or for when the hubster tries his hand at breakfast or pigs in a blanket. I also have the benefit of raiding my mom's canning stash for my culinary experiments at no cost. So friends buy the Bisquick when it's on sale with a coupon and use your favorite jam if you aren't an apple fan. Happy Baking!



Quick Apple Butter Coffee Cake

Ingredients:
Dough-
3 oz. cream cheese (I used the 1/3less fat cream cheese)
1/4 c. cold butter
2 c. bisquick
1/3 c. milk (we are a 2% family)

Filling-
1/2 c. apple butter
1 c. apples, peeled and chopped (for added flavor, toss in cinnamon sugar mixture)

Icing-
1 c. sifted powder sugar
1/4 tsp. vanilla
1 1/2 tbsp. milk


Directions:
Preheat oven to 425 degrees. Cut cream cheese and butter into Bisquick mix until crumbly then blend in milk. Turn dough onto lightly floured surface. Knead 8 to 10 times on wax paper. Roll dough into 12 by 18 inch rectangle. Turn dough onto greased baking sheet (or onto parchment lines sheet) and remove wax paper. Spread apple butter down the center of the rectangle of dough then sprinkle the apples on top of apple butter. Make 2 inch long and 1 inch wide slits on both long sides of the rectangle. Fold slits over the filling. Bake for 12-15 minutes or until the dough pastry is slightly golden. Do not over bake unless you want a dry pastry. Mix the ingredients for the icing together and drizzle over the coffee cake while still warm.

Enjoy!

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