Categories: Sweet Breads- Coffee Cakes- Tortes
Ingredients
- 2 cups chopped, peeled apples (2 medium)
- 1 cup chopped pitted dates
- 1/2 cup sugar
- 1/4 cup water
- 1/2 recipe Grandma's Yeast Dough
- 1 Tbsp. butter, softened
- 1 recipe Powdered Sugar Icing
- Maraschino cherry pieces (optional)
- Sliced almonds (optional)
Directions
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In a medium saucepan combine apples, dates, sugar, and water. Cook and stir the mixture, uncovered, over medium heat for 5 to 7 minutes or until apples are tender and liquid is absorbed. Set the apple-date mixture aside to cool.
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On a lightly floured surface roll the prepared dough to a 15 x10-inch rectangle. Spread softened butter over dough. Spread cooled apple-date mixture evenly over dough. Roll up jelly-roll-style, starting from the long side. Seal seam.
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Place on a greased baking sheet. Shape dough into a ring; seal seams. With sharp kitchen shears, cut slits about 1/2 inch deep and 1 inch apart atop loaf. Cover the loaf and let rise in a warm place until nearly double in size (30 to 40 minutes).
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Bake in a 375 degree oven about 30 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover the coffee cake loosely with foil the last 10 minutes of baking to prevent over-browning.) Immediately remove coffee cake from baking sheet. Cool on a wire rack.
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Drizzle with the Powdered Sugar Icing. Garnish with cherry pieces and sliced almonds, if desired.
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Powdered sugar Icing: In a small mixing bowl combine 1 cup sifted powdered sugar and 1/2 tsp. vanilla. Stir in enough milk (1 to 2 Tbsp.) until icing reaches drizzling consistency.