Dessert: Rose's Apple Turnover Coffee Cake Recipe

This recipe includes superfoods such as:

Cinnamon, Lemon, Apples

Health benefits of Rose's Apple Turnover Coffee Cake Recipe

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1/3 cup butter, cubed
4 medium tart apples, peeled and cut into 1/2-inch slices
3/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace
1/3 cup dried currants

Instructions

In a large saucepan, melt butter over medium heat. Add apples; cook and stir until apples are just tender. Stir in the remaining filling ingredients. Cook 10-15 minutes, stirring until thickened. Remove from the heat; cool.
For dough, in a large bowl, combine 1 cup flour, sugar, salt and yeast. In a small saucepan, combine water and butter; heat to 120 °. Gradually add to dry ingredients; beat for 2 minutes. Beat in the egg, peel and 3/4 cup flour. With mixer at high speed, beat 2 minutes. Stir in remaining flour. Cover; let stand 20 minutes.
Meanwhile, combine topping ingredients; set aside. Divide dough in half. On a well-floured surface and using a floured rolling pin, roll each half to a 14-in. x 12-in. rectangle. Place on greased baking sheets. Spread filling down center of dough to within 1 in. of ends. Starting about 3/4 in. from filling, cut 1-in.-wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Loosely cover dough with greased waxed paper; cover paper with plastic wrap. Refrigerate for at least 2 hours. When ready to bake, uncover and let stand at room temperature for 10 minutes. Sprinkle topping over coffee cakes.
Bake at 375 ° for 30-35 minutes or until lightly browned. Remove from pans to wire racks to cool.