Best 4 Bread Machine Lattice Coffee Cake Recipes

BREAD MACHINE LATTICE COFFEE CAKE

Steps:

• Add first 8 ingredients to bread machine.
• Select dough cycle.
• When cycle is complete, remove and punch dough down.
• Let rest 10 minutes.
• Grease an 11x7x11/2 inch baking pan.
• Pat 2/3 of dough into pan.
• Combine remaining ingredients and spread over dough.
• Roll remaining dough into an 13 x 7 inch rectangle.
• Cut into 1/2 inch wide strips.
• Weave strips in a lattice pattern over filling.
• Trim excess dough.
• Cover and let rise in a warm place, about 1 hour.
• Bake at 375 degrees for 20-30 minutes.
• (Cover with foil the last 10 minutes if needed to prevent over-browning).

BREAD MACHINE YEAST COFFEE CAKE (ABM)

Steps:

• Add all cake ingredients to bread pan.
• Select "Dough" setting on your machine and press start.
• Grease a 9 inch round pan or an 8 x 8 inch square pan.
• After cycle is through (about 90 minutes), remove dough and pat dough into prepared pan.
• Topping: Drizzle melted butter over dough.
• Mix together sugar, cinnamon and nuts; sprinkle over butter.
• Cover and let rise in a warm place for 30 minutes.
• Preheat oven to 375* and bake cake for 20-25 minutes, until golden.
• Cool 10 minutes in pan on wire rack.
• Drizzle with optional glaze, if desired.
• Combine all glaze ingredients in a small bowl and whisk until smooth.
• Spread or drizzle glaze over slightly warm cake.

GLAZED APPLE LATTICE COFFEE CAKE

Steps:

• For dough:
• Place 2 tablespoons warm water in small cup. Mix in yeast. Let stand until yeast dissolves, about 6 minutes.
• Stir milk, sugar, butter, and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm). Scrape milk mixture into large bowl; cool to lukewarm if necessary. Whisk in yeast mixture, egg yolks, orange peel, and spices. Add 2 cups flour; mix with rubber spatula until dough comes together. Turn dough out onto floured work surface. Knead until smooth and silky, sprinkling with more flour by tablespoonfuls as needed, about 6 minutes. Place in clean large bowl. Cover with plastic wrap and kitchen towel. Place in warm draft-free area; let rise until light and almost doubled in volume, about 2 1/2 hours.
• For filling:
• Melt butter in heavy medium skillet over medium-high heat. Add brown sugar. Cook until thick grainy sauce forms, about 1 minute. Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes. Mix in all grated peel and spices. Cool filling at least 30 minutes and up to 3 hours.
• Place large sheet of foil on work surface; spray with nonstick spray. Turn dough out onto foil. Roll out to 14x12-inch rectangle. Sprinkle cookie crumbs in 4-inch-wide strip down center, leaving 1/2-inch border at top and bottom. Arrange apples with any juices atop crumbs. Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1-inch intervals, making about 13 strips on each side. Fold dough strips alternately and on slight angle over filling, forming lattice. Seal open ends of dough.
• Slide foil with dough onto large rimmed baking sheet; trim foil overhang. Cover cake loosely with plastic and towel. Place cake in warm draft-free area; let dough rise until light and puffy, about 1 3/4 hours.
• Preheat oven to 375°F. Bake cake uncovered until golden brown, 30 to 35 minutes. Gently run spatula under cake to loosen from foil. Cool 30 minutes.
• For glaze:
• Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonfuls if too thick. Drizzle glaze over cake. Cut crosswise into slices. Serve slightly warm or at room temperature.

BREAD MACHINE EASY APPLE COFFEE CAKE

Steps:

• Measure carefully, placing all ingredients except pie filling and powdered sugar in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use delay cycle.
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Grease large cookie sheet. Roll dough into 13x8-inch rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each 13-inch side, make cuts from filling to edge of dough at 1-inch intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 375°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to wire rack; cool. Sprinkle with powdered sugar.