When you combine apple crisp with a sweet roll, you get a beautiful, delicious coffee cake that’s loaded with apples topped with a crumbly streusel topping piled high on a tender, buttery sweet roll.
For today’s post, I’ve teamed up with Red Star Yeast and Stop Hunger Now and am participating in Baking the World a Better Place. (And to help you Bake the World a Better Place too, Red Star yeast is giving away a prize package valued at $90 to one lucky Barbara Bakes reader! Details on how you can win, and a buy one get one free coupon, are at the bottom of this post.)
Stop Hunger Now is an international hunger relief organization serving the world’s most vulnerable.
- In 2013, roughly 125,000 volunteers worldwide packaged more than 42 million meals for recipients in 30 countries.
- In 2013, Stop Hunger Now sent more than $9 million worth of donated goods (including antibiotics, birthing kits, water filters, school desks, projectors, fabric and solar lights)
- Poor nutrition causes nearly half (45%) of deaths in children under five – 3.1 million children each year.
- One in every eight people on earth goes to bed hungry each night.
- 842 million people in the world do not have enough to eat.
Through Bake the World a Better Place, Red Star Yeast is helping to raise awareness of Stop Hunger Now and their mission. They’re encouraging people to start working in their own corner of the world to help end hunger by baking with Red Star Yeast. A portion of the proceeds from Red Star Yeast purchases will go toward providing meals and life saving aid to children and families in need across the globe through Stop Hunger Now.
Red Star Yeast also teamed up with 12 terrific food bloggers who are helping to Bake the World a Better Place. Our task was to create an original ‘double-batch’ recipe using Red Star Yeast that we could bake and share. My Apple Crisp Sweet Roll Coffee Cakes are perfect for baking and sharing.
When you buy an apple danish, you generally get a tiny little dollop of apples on top. I’m always trying to spread that little bit of filling around so I get apple in every bite. So I decided to load up my sweet roll with apples.
The filling is a combination of apples, Granny Smith which are tart and firm, and Honey Crisp, which are sweeter, softer, and juicier. That way you get the best of both worlds in the filling.
I didn’t want any of the apple filling to fall off while it was baking, so I added a beautiful twisted edge to the coffee cakes and baked them in a springform pan. If you don’t have two springform pans, you can use 9-inch round cake pans lined with parchment paper.
Of course any sweet roll needs a sweet glaze finish, so I drizzled my coffee cake with a simple powdered sugar icing.
The trick I use to get pretty, thin lines of icing is to put the icing in a quart size Ziploc bag and snip just a little bit off the corner of the bag.
To get the drips to run down the side of the coffee cake, just put a little puddle of the icing on the top edge and let gravity work it’s magic to pull the drip down the side.
The recipe makes two Apple Crisp Sweet Roll Coffee Cakes, one for your family, and one to share. I made this recipe twice to get it just right. So I shared two coffee cakes, one with my back-door neighbor for her birthday, and the second one my daughter’s family enjoyed.
Now it’s your turn to Bake the World a Better Place. Use the coupon at the bottom of this post, and bake a coffee cake for your family to enjoy, and also share one to brighten someone’s day.
- 2 - 2 1/2 cups Unbleached All-Purpose Flour
- 1 cup whole wheat pastry flour
- 1/4 cup sugar
- 2 1/4 teaspoons (1 package)Red Star Quick Rise or Platinum Yeast
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup milk
- 1/4 cup unsalted butter, cut in to pieces
- 2 large eggs, room temperature
- 2 large Granny Smith apples, peeled, cored, diced
- 2 large Honey Crisp apples, peeled, cored, diced
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup fresh lemon juice
- 3 tablespoons unsalted butter
- 1/3 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup old-fashioned rolled oats (not quick-cooking)
- 1/4 cup sliced almonds
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 tablespoons butter, melted
- 1 cup powdered sugar
- 1 tablespoon milk
- In the bowl of a stand mixer, using the paddle attachment, combine 1 cup flour, 1 cup whole wheat pastry flour, sugar, yeast, salt, and cinnamon.
- In a microwave safe dish, heat milk and butter until warm (120°–130°F). Add heated milk and butter to flour mixture. Mix in eggs. Blend at low speed until moistened. Beat 3 minutes at medium speed.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rest until doubled, about an hour.
- While the dough is rising, prepare the apple filling:
- In a large bowl, or Ziploc bag, combine apples, 1/2 cup sugar, lemon juice, and cinnamon. Melt 3 tablespoons butter in a sauté pan. Add the apple mixture and sauté over medium heat until apples are tender and juices are thickened, about 10 minutes. Remove from heat and cool to room temperature before using.
- Prepare streusel topping:
- In a large bowl combine brown sugar, flour, oats, almonds, cinnamon, and salt. Add melted butter and mix with a fork or your hands until mixture forms large clumbs.
- Coat a 9" springform pan with non-stick cooking spray, or cut 2 pieces of parchment to fit 2 9-inch round cake pans. Sprays pans, line with parchment, and spray parchment.
- Divide dough in half and keep remaining half covered with plastic wrap.
- Divide the dough again in to two pieces — a smaller piece 1/3 of the dough and a larger piece 2/3 of the dough. Shape the larger piece into a ball, then on a lightly floured surface, roll the dough in to a 9-inch round. Put the round in to the bottom of the springform pan. If necessary, use your fingers to press the dough to fit the pan.
- Divide the smaller piece in to four pieces. Use your hands to roll each piece in to a 16-inch long rope. Twist two ropes together and place it on top of the dough in the pan, along the outside to create an decorative border. Repeat with the remaining two ropes and join the twists together in the pan. Cover.
- Repeat with remaining half of the dough.
- Place half of the apple filling in the middle of each coffee cake and spread to the border. Top the apple filling with streusel topping.
- Cover; let rise in warm place until doubled in size, about 45 minutes.
- Preheat oven to 350°. Uncover coffee cakes. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Carefully remove from pan; place on serving plate.
- Icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over warm coffee cakes.
Red Star Yeast is giving away a prize package containing the following: a bread basket with warming stone, a signed copy of The New Artisan Bread in 5 Minutes a Day cookbook, Red Star Yeast mixing bowl, towel, dough whisk, apron and yeast. Total retail value of this gift basket is $90.
Here’s How To Enter the Sweepstakes Giveaway:
To enter visit the Red Star Yeast/Stop Hunger Now Pinterests Board and come back and leave a comment on this post telling me which Bake & Share Recipe(s) will you make? Leave a comment on this post before Friday, November 7, 2014 at noon, MST. The giveaway is only open to residents of the US and Canada. Be sure your email address is included with your comment. Winner will be chosen randomly, notified by email and will have 48 hours to respond before another winner is chosen.
To help get you baking and sharing, Red Star Yeast is also offering a downloadable Buy One Get One free coupon.
You’ll want to visit all of the participating bloggers so you can Bake the World a Better Place too!
- Pumpkin Spice Cinnamon Knots from A Kitchen Addiction
- Pumpkin Challah from Bakeaholic Mama
- Apple Crisp Sweet Roll Coffee Cake from Barbara Bakes
- Sweet Potato Crescent Rolls from Completely Delicious
- Chocolate Glazed Pumpkin Donuts from Foodness Gracious
- Apple Cinnamon Streusel Pull Apart Bread from Girl Versus Dough
- Cream Cheese Filled Brioche Sweet Rolls from Miss in the Kitchen
- Sourdough Sandwich Bread from My Kitchen Addiction
- Pumpkin Cinnamon Rolls with Caramel Icing from Roxana’s Home Baking
- Fluffy No Knead Refrigerator Rolls from Stephie Cooks
- Snickerdoodle Bagels with Cinnamon Crunch Topping from The Law Student’s Wife
- Apple Honey Pecan Sticky Buns from Tutti Dolci