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Apple Coffee Cake

cup water

tablespoons mar-garine or

softened

1 cup Gold

Better

for

1 cup Gold Medal whole wheat

packed brown sugar

1 teaspooff salt

teaspoons regular active dry yeast

O R

teaspoons bread machine yeast of

quick-acting active dry yeast

cups chopped

cup packed brown sugar

1 tablespoon Gold Medal Better

for

Bread

raisins

tablespoons margarine or butter, softened

teaspooff salt

teaspoofz ground

nutmeg

teaspooff ground cardamom

DIRECTIONS:

Place all Dough ingredients in

in the order listed. Select WHOLE WHEAT DOUGH

cycle.

Grease cookie sheet. Cook

Filling ingredients over medium heat, stirring constantly, until

apples are tender; remove from heat. Roll dough into 13x8-inch rectangle on lightly floured
surface; place on cookie sheet. Spread apple filling lengthwise over center third of rectangle.

3. Make cuts from filling to edge of dough at I-inch intervals on each

side of rectangle to

make strips. Fold strips at an angle over filling, alternating sides. Cover; let rise in warm place

30 to 45 minutes or until double.

4. Heat oven to 375”. Bake 30 to 35 minutes, covering with aluminum foil during last

minutes

to prevent excessive browning. Remove from cookie sheet. Cool on wire rack. Drizzle with

Browned Butter Glaze or Creamy Vanilla Glaze (page 40) if desired.

coffee cake.