Apple Nut Coffee Cake
Easy to make no-knead coffee cake.
Yield: 16
Prep Time: 20 minutes
Rise Time: 45 minutes

Bake Time: 30 minutes

1/2 cup brown sugar
1/4 cup Karo® Light Corn Syrup
1/4 cup chopped walnuts OR pecans
2 tablespoons Mazola® Corn Oil
2 small apples, peeled and thinly sliced

2 1/4 cups all purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
1/3 cup sugar
1 teaspoon salt
1/4 cup Mazola® Corn Oil
1/3 cup milk
1/3 cup water
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 egg

For Topping: In a small bowl mix the oil, brown sugar, and corn syrup. Pour into a 9-inch round cake pan. Sprinkle with nuts. Arrange apple slices over topping.

For Batter: Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water, and oil until very warm (120° to 130°F). Add to flour mixture; beat 2 minutes until well blended. Beat in eggs, vanilla, cinnamon and 1/2 cup flour. Add remaining flour and mix until smooth. Spoon batter over apples in prepared pan.

Cover and let rise in warm place 45 minute to 1 hour.

Bake in preheated 375°F for 25 to 30 minutes or until golden brown. Cool 15 minutes in pan; invert onto serving plate. Serve warm.