Ingredients Jump to Instructions ↓

  1. Bread:

  2. 1 package active dry yeast

  3. 1/3 cup plus 1 tsp. sugar

  4. 1/4 cup warm water(110 to 115 degrees)

  5. 1/2 cup milk

  6. 1/2 cup apple sauce

  7. 1 large egg

  8. 2 tbsp. butter, melted and cooled

  9. 1/2 tsp. salt

  10. 1 tsp. finely grated lemon peel

  11. 5 cups all purpose flour

  12. Filling:

  13. 1 1/2 cups chunky apple sauce

  14. 1/2 cup raisins

  15. 1/3 cup brown sugar

  16. 1 tsp. ground cinnamon

  17. 1 tsp. milk

  18. Glaze:

  19. 1 cup powdered sugar, sifted

  20. 2 tbsp. milk

  21. 1 tsp. vanilla extract

Instructions Jump to Ingredients ↑

  1. For the Bread:

  2. Place the warm water in a small bowl and stir in the yeast and 1 tsp. sugar. Let stand 5 minutes until foamy. Transfer the yeast mixture to a large bowl and stir in 1/2 cup milk, apple sauce, remaining 1/3 cup sugar, egg, butter, salt and lemon peel. Stir in the flour 1 cup at a time until a soft dough forms. Transfer the dough to a floured surface and knead about 5 minutes until smooth and elastic, adding additional flour if dough is too sticky. Coat the inside of a large bowl with cooking spray. Gather the dough up into a ball and transfer to the prepared bowl, turning to coat. Cover the bowl with a damp towel and let the dough rise in a warm place about 1 hour until doubled. Punch down the dough then transfer to a floured surface. Roll the dough out to a 15 inch square.

  3. For the Filling:

  4. Coat a sheet pan with cooking spray.

  5. Stir together the apple sauce, raisins, brown sugar and cinnamon in a medium bowl. Spread the filling over the dough, leaving a 1/2 inch margin on the edges all around. Roll up the dough jelly roll style. Moisten 1 edge with water and pinch seam to seal. Form the dough into a ring. Moisten the dough ends with water and pinch together to seal the seams. Place the dough ring on the prepared pan. Cut 1/8 inch deep slits on the top of the dough ring, spacing slits 2 inches apart. Let the dough rise 30 minutes in a warm place.

  6. Preheat the oven to 350 degrees. Brush the top of the coffee cake with 1 tsp. milk. Bake the coffee cake about 45 to 50 minutes until lightly browned and hollow sounding when tapped. Transfer the coffee cake to a rack and cool completely.

  7. For the Glaze:

  8. Stir together the powdered sugar, milk and vanilla in a small bowl until smooth. Drizzle the glaze over the top of the coffee cake and let stand a few minutes before slicing and serving.


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