Yeasted Apple Walnut Coffee Cake

Course: Baked Buns

Cuisine: American

Prep Time: 35

Cook Time: 30

Proof the dough twice:: 3

Total Time: 4 5

Servings: servings (8 inch square cake)

Calories: 369kcal

Author: Marvellina

This yeasted apple walnut coffee cake is sure to become a favorite for its warm, nutty flavor and satisfying texture that’s part cake, part bread. It's a cozy treat perfect for sharing!

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US Customary - Metric

Ingredients

For the dough:

408 g all-purpose flour
60 g sugar
180 g whole milk
7 g instant yeast
113 g unsalted butter melted
50 g egg 1 large egg
20 g egg yolk yolk from 1 large egg
1 ½ tsp baking powder
1 tsp kosher salt

Brown sugar filling:

100 g light brown sugar
½ tsp ground cinnamon
114 g walnuts toasted, finely chopped
1 tsp vanilla extract

For the topping:

2 medium apples cored and very thinly sliced

Glaze:

50 g powdered sugar
2 Tbsp heavy cream or more as needed
½ tsp lemon juice
Pinch of salt

Instructions

Prepare the dough:

Line a 8 x 8 inch square pan with parchment sling, overhanging on the sides
Put all ingredients for the dough in a bowl of a stand mixer and use the dough hook to stir everything first so the dry ingredients won't fly all over when you start the machine.
Start mixing on the lowest speed for about 2-3 minutes and then turn the speed up a notch and knead for another 3-4 minutes. Stop the machine and scrape the sides of the bowl and start the machine again, one speed higher than before and mix for another 5-8 minutes until the dough is smooth and elastic. It will clear the sides of the bowl but still stick to the bottom of the bowl. This dough is meant to be sticky and soft. Please don't be tempted to add more flour. You may need to scrape the sides of the bowl several times throughout the kneading process
Lightly oil the bowl and your hands and form the dough into a ball and place it back into the mixing bowl or move to a different container (oil them to prevent sticking)

First proofing:

Cover the dough and let it rise at a warm place until the dough is doubled in volume. It may take 1 1/2 – 2 hours depending on temperature. When you press with your finger, the indentation stays and the dough does not deflate

Prepare the filling:

Place the walnuts on a dry pan and toast over medium-low heat for about 4-5 minutes or until they smell fragrant. Remove from the heat and let them cool down. Chop into small pieces
Combine the walnut piece along with the rest of the ingredients for the filling. Set aside

Back to the dough:

Once the dough has doubled in volume, deflate the dough by folding the edge towards the center several times.
Roll the dough out to 8 x 16 inches. Scatter the brown sugar walnut filling over the surface of the half of the dough. Then carefully fold the other half over it. Carefully lift the dough and place it on the prepared pan. Gently stretch the dough back up to fit the pan

Final proofing:

Cover the pan with a lightly oiled cling wrap. Let the dough proof again until it's puffy. This may take about 45 minutes to 1 hour or longer, depending on the temperature

Slice the apples:

While the dough is proofing, prepare the apples. Core the apple and then half the apple and very thinly slice the apples. It is important to slice the apple into the same thickness as much as possible, roughly about 1/8 inch (2 mm).

Preheat the oven:

10 minutes before the end of the proofing, preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven

Final assembling:

When the dough is done final proofing, arrange the thinly sliced apple over the entire surface of the dough, slightly overlapping. You can also arrange them in a more decorative way like fanning the slices instead

Baking:

Place the pan in the middle rack and bake for 30-35 minutes or until the edges is lightly golden brown and puffed up. Internal temperature of the center of the cake should be 190 F (88 C)

Cooling:

Remove from the oven and place on a cooling rack and let it cool down for 10 minutes

Prepare the glaze:

Meanwhile prepare the glaze. Combine all the ingredients for the glaze. It should be a drizzle consistency. If it's too thick, add more heavy cream, 1 teaspoon at a time
Drizzle the glaze over the surface of the warm cake. The cake can be served warm or at room temperature

Nutrition