| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | St. Louis | St. louis p, Post1 | 18 | servings |
INGREDIENTS
| === FOR CAKE === | ||
| 3/4 | c | Milk |
| 1 | pk | Active dry yeast -; (2 1/4 tspns) |
| 1/2 | ts | Salt |
| 1/3 | c | Granulated sugar |
| 1/2 | ts | Apple pie spice |
| 7 3/4 | c | Unbleached flour – (abt); divided |
| 10 1/2 | tb | Butter; softened |
| 2 | Eggs | |
| === FOR TOPPING === | ||
| 1 | Jar Spiced apple rings in heavy syrup; – (14 oz) | |
| 1 | c | Granulated sugar |
| 2/3 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 15 | oz | Ricotta cheese; at room temperature |
| 1 1/2 | ts | Vanilla |
| Apple pie spice; for garnish |
INSTRUCTIONS
To prepare cake: Lightly butter 2 (8- or 9-inch) baking pans; set aside. (If using disposable aluminum pans, place in larger metal cake pans or on baking sheets for support.) Heat milk to 105 to 115 degrees; whisk in yeast and let stand until foamy, about 5 minutes. In a large bowl, stir together salt, sugar, spice and about 1-1/2 cups flour. Stir yeast mixture into dry ingredients to make a smooth batter; stir in butter and eggs. Gradually stir in about 1 1/2 cups more flour to make a soft dough. Coat a bread board sparsely with flour; turn out dough and knead briefly, adding only enough remaining flour to handle. (Dough should stay very moist and soft.) Divide dough in half; roll or press out to fit pans. Lift dough into prepared pans, stretching to fit and pressing about 1/2 inch up sides; cover and let rise in a warm place for 20 minutes. To prepare topping and assemble cake: Preheat oven to 325 degrees. Drain apple rings; chop coarsely. Sprinkle apples evenly over crusts. In a large bowl, stir together sugar, flour and salt; with a fork, stir in ricotta and vanilla. Drop cheese mixture by spoonfuls over apples; spread to cover apples Sprinkle very lightly with apple pie spice . Bake about 30 minutes, until topping is set; let cool completely on rack. Yield: 2 coffeecakes, about 9 servings each. To make ahead: Freeze and give cakes in the pans in which they were baked. Or remove cooled cakes to parchment- or waxed-paper lined baking sheets; freeze until firm, about 1 hour, then transfer to plastic zipper bags. When ready to give, remove cakes from freezer and arrange (still frozen) on presentation plates. Cover and thaw in refrigerator. Recipe Source: St. Louis Post-Dispatch - 11-09-1998 By Jack and Mary Billings Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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