Sweet and spicy, this cinnamon scented coffeecake is a treat for breakfast, brunch or an afternoon accompaniment to coffee or tea.

Cinnamon Apple Coffeecake
Recipe type: Cakes
Serves: 2 cakes
  • For Cake:
  • 3/4 Cup milk
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/2 teaspoon salt
  • 1/3 Cup granulated sugar
  • 1/2 teaspoon apple pie spice
  • 7 3/4 Cups unbleached flour (about); divided
  • 10 1/2 Tablespoons butter; softened
  • 2 eggs
  • For Topping
  • 1 jar spiced apple rings in heavy syrup; (14 ounces)
  • 1 Cup granulated sugar
  • 2/3 Cup all-purpose flour
  • 1/4 teaspoon salt
  • 15 ounces ricotta cheese; at room temperature
  • 1 1/2 teaspoons vanilla
  • apple pie spice; for garnish
  1. 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.)
  2. Heat milk to 105 to 115 degrees; whisk in yeast and let stand until foamy, about 5 minutes.
  3. In a large bowl, stir together salt, sugar, spice and about 1-1/2 Cups flour.
  4. Stir yeast mixture into dry ingredients to make a smooth batter; stir in butter and eggs.
  5. Gradually stir in about 1 1/2 Cups more flour to make a soft dough.
  6. 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.
  7. 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.
  8. To prepare topping and assemble cake: Preheat oven to 325 degrees.
  9. 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.
  10. Yields 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.

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