Easy Apple Coffee Cake - BETTY CROCKER BCF1690 Manual De Instrucciones

cup water
2/3
3 tablespoons butter or margarine, softened
2 cups Gold Medal Better for Bread flour
3 tablespoons granulated sugar
1 teaspoon salt
1½ teaspoons bread machine or quick active dry yeast
1 cup canned apple pie filling
Powdered sugar, if desired
1. Measure carefully, placing all ingredients except pie filling and powdered sugar
in bread machine pan in the order listed.
2. Select Dough cycle. Do not use Delay cycle.
3. Remove dough from pan, using lightly floured hands. Cover and let rest 10
minutes on lightly floured surface.
4. Grease large cookie sheet. Roll dough into 13x8-inch rectangle on lightly
floured surface. Place on cookie sheet. Spoon pie filling lengthwise down
center third of rectangle. On each 13-inch side, make cuts from filling to edge of
dough at 1-inch intervals, using sharp knife. Fold ends up over filling. Fold
strips diagonally over filling, alternating sides and overlapping in center. Cover
and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if
indentation remains when touched.)
5. Heat oven to 375ºF. Bake 30 to 35 minutes or until golden brown. Remove from
cookie sheet. Cool on wire rack. Sprinkle with powdered sugar. 1 coffee cake;
10 slices.

Easy Apple Coffee Cake

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