Overnight Apple-Orange Coffee Cake

1 pk Active dry yeast

1 ts Baking powder

1/2 ts Ground cardamom

3/4 c Water

1/4 c Sugar

1/4 c Cooking oil

1/4 ts Salt

1 Egg white

1 tb Orange peel

-finely shredded 3 md Apples; cored, thinly sliced

-(3 cups) 1/4 c Raisins

2 tb Frozen orange juice concentr

-or apple juice concentrate -thawed 2 tb Dark corn syrup

Orange Glaze (below) Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl combine 1 cup of the flour, the yeast, baking powder, and cardamom. In a small saucepan heat water, sugar, oil, and salt till warm (120 to 130). Add to flour mixture along with egg white. Beat with an electric mixer on low speed for 30 seconds, scraping bowl frequently. Beat on high speed for 3 minutes. Using a spoon stir in orange peel and remaining flour till well mixed. Cover; let dough rest for 5 to 10 minutes while preparing apples. In a medium bowl combine apple slices, raisins, juice concentrate, and corn syrup. Cover and refrigerate overnight. Spoon dough into prepared pan; spread evenly. Cover and refrigerate overnight. About 1 hour before serving, remove dough and apple mixture from refrigerator. Spoon apple mixture over dough. Bake in a 375 oven for 30 to 35 minutes or till golden adn apples are tender. Cool slightly in pan on

rack. Drizzle with Orange Glaze. Serve warm. ORANGE GLAZE: In a medium bowl combine 1/2 cu sifted powdered sugar and 1/2 teaspoon finely shredded orange peel. Add 2 to 3 teaspoons orange juice to make glaze of drizzling consistency. 168 calories, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 58 mg

sodium, 29 g carbohydrate, 2 g fiber, 3 g protein. SOURCE: BH&G Quick, Healthy, and Delicious Cooking (pg. 202) -----