Riverview Farm’s Apple Coffee Cakes
makes 3 ~ oven 350
for the cake:
2 c sour cream
½ c warm water
¼ c butter or margarine
1/3 c sugar
2 tsp. salt
6 c flour
for the filling:
5-6 apples, peeled and chopped fine
1 c chopped nuts
for the frosting:
about 1 c confectioner’s sugar
just enough milk to make it a little drizzly
Heat sour cream until lukewarm. Dissolve yeast in warm water. Stir in sour cream, butter, sugar, salt, eggs, and 2 cups of flour. Beat until smooth. Mix in enough remaining flour until dough is easy to handle.
Punch down dough. Divide into 3 equal parts. Roll each into rectangle,15″ x 6″. Place on greased baking sheet. Make 2″ cuts 1/2″ apart on long sides of rectangles. A pizza cutter works well for this.
Place 1/3 of the filling along the middle of each. Crisscross the strips over the filling and pinch together. Stretch and leave straight, or curve into rings. Bake 15-20 min., til golden brown. When cool, drizzle with the frosting.