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It seems that I was possessed by the spirit of Betty Crocker when I moved into the apartment I live in now. I went from having no patience with baking to becoming the cupcake queen. I even made cupcakes that look like high heels for my niece's birthday
I suppose there are worse things than becoming a baker.
Here is an easy yeast coffee cake. It came from an old Fleishman's Yeast Bread booklet that I sent away for back in the 1960's. The booklet had the best recipes and helpful hints on how to use yeast. I think I tried every recipe in the booklet, even made Danish rolls, with layers of butter. There is also where I got a recipe for yeast donuts. At the time, we lived near Fairbanks, Alaska and there were no McDonald's or donut shops, so glazed donuts were a real treat for the kids. I think I made them for every Brownie, Girl Scout and Boy scout meeting for my three kids, they always wanted me to make the donuts.
Prune Kringle
Pineapple or apricot preserves make a delicious filling for the Kringle, too.
Dough
¼ cup milk
¼ cup butter
2 cups flour
½ cup warm water
¼ cup sugar
2 packages dry yeast
½ teaspoon salt 1 egg beaten
Filling
1-½ cups chopped stewed prunes
3 tablespoons lemon juice
4 tablespoons sugar
½ teaspoon grated lemon peel
Scald milk; cool to lukewarm. Combine the flour, sugar and salt. Cut in the butter with a pastry cutter. Measure warm water into a large warm bowl. Sprinkle the yeast in the water and stir until dissolved. Stir in the lukewarm milk, egg and the flour mixture. Stir until well blended. Place in a greased bowl, turning dough to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 40 minutes.
Make the filling: Combine the prunes, sugar, lemon juice and lemon peel, set aside.
Punch dough down and turn out onto well-floured board. Divide in half. Roll each half to a 16 x 12 inch rectangle. Place one-half on a greased 15 x 10 x 1 ½ inch pan. Spread with the prune mixture. Cover with the second half of the dough. Seal edges well. Cover; let rise in warm place, free from draft until doubled in bulk, about ½ hour. Bake in moderate oven (375˚
for about 20 minutes until browned.
Remove and place on rack to cool. Frost with icing made with 2 cups powdered sugar mixed with 3 tablespoons milk. Let icing set and cut in squares to serve. Makes one large cake.
Here's an favorite, I have baked many times, can use peaches, plums, blueberries, but the apples are the best.
Apple Kuchen Cake
Cake Batter Ingredients
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup sugar
¼ cup butter (½ a stick)
1 egg, beaten
1 teaspoon vanilla
Milk
Apple Topping ingredients
4 or 5 small tart apples, peeled, corded and sliced thin
¾ cup sugar
1 teaspoon cinnamon
3 tablespoon butter, melted
Juice of ½ lemon or lime
To make the cake:
Sift flour, baking powder, salt and sugar together. Using fingers work the butter into the flour mixture until it resembles corn meal.
Use beaten egg, vanilla and enough milk to make ½ cup liquid. Stir into flour mixture. Batter will be thick and sticky. Butter your baking dish. Use a 8” square, 9” x 12” rectangular or a 10” round dish. Spread cake batter in dish.
Arrange the apple slices on the dough,crowding to get as many apple slices as possible. Mix sugar and cinnamon and spoon over the apples. Spoon the melted butter over the sugar and then spoon the lime juice over all.
Bake in 350 degree oven for 35 to 40 minutes. Lay foil over top, lower heat to 300 and bake for 10 minutes more.
Let cool before slicing. Ice cream is good or try this topping – Mexican Crema mixed with a little sugar and vanilla. Put a few spoons of this mixture over the slice of cake.
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