QUICK APPLE COFFEE CAKE (BISCUIT MIX)

Ingredients

Ingredient Weight Measure Issue
SUGAR,GRANULATED 1 lbs 2-1/4 cup
CINNAMON,GROUND 1 oz 1/4 cup 1/3 tbsp
NUTMEG,GROUND 1/8 oz 1/3 tsp
BISCUIT MIX 6-3/4 lbs 1 gal 2-3/8 qts
SUGAR,GRANULATED 1-1/2 lbs 3-1/2 cup
MILK,NONFAT,DRY 3-5/8 oz 1-1/2 cup
WATER 3-1/8 lbs 1 qts 2 cup
EXTRACT,VANILLA 7/8 oz 2 tbsp
EGGS,WHOLE,FROZEN 1-1/4 lbs 2-1/4 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
APPLES,CANNED,SLICED,DRAINED 6-3/4 lbs 3 qts 1-5/8 cup

Method

1 TOPPING: Combine sugar, cinnamon and nutmeg. Set aside for use in Steps 6 and 8.
2 Cake: In mixer bowl, combine biscuit mix, sugar and nonfat dry milk; mix at low speed 1 minute or until well blended.
3 Combine water, eggs and vanilla. Add egg mixture gradually to dry mixture while mixing at low speed for 2 minutes.
4 Scrape down sides and bottom of mixer bowl; continue to mix at low speed an additional 1 minute. DO NOT OVERMIX.
5 Lightly spray each pan with non-stick cooking spray. Pour 3-1/2 quarts of batter into each floured pan. Spread batter evenly.
6 Sprinkle 1/2 cup of topping over batter in each pan.
7 Arrange 3 pounds of apple slices evenly over batter and topping in each pan.
8 Sprinkle 3/4 cup of sugar mixture over apple slices in each pan.
9 Using a convection oven, bake 30 minutes at 325 F. on low fan, open vent.
10 Remove cakes from oven and let cool. Cut 6 by 9.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
214 cal 37 g 4 g 6 g 24 mg 405 mg 76 mg

Portion

1 Piece

Yield

100


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