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Quick Apple Coffee Cake (Biscuit Mix)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 037 01
QUICK APPLE COFFEE CAKE (BISCUIT MIX)
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
214 cal
37 g
4g
6g
24 mg
405 mg
76 mg
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
1-1/4 lbs
2-1/4 cup
EGGS,WHOLE,FROZEN
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.



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Quick Apple Coffee Cake (Biscuit Mix)

Yield: 100 Portion: 1 Piece
Calories: 214 cal
Carbohydrates: 37 g
Protein: 4g
Fat: 6g
Cholesterol: 24 mg
Sodium: 405 mg
Calcium: 76 mg

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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/quick_apple_coffee_cake_biscuit_mix.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence