Ingredients
1 1/8 teaspoons active dry yeast1/2 cup warm water (110° to 115°)1/2 cup 2% warm milk (110° to 115°)1/2 cup sugar1/2 teaspoon salt1/2 cup canola oil1 large egg, room temperature, lightly beaten3-1/2 cups all-purpose flour, dividedCUSTARD:4 large eggs, lightly beaten2 cups heavy whipping cream1-1/2 cups sugar8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained, or combination of fruitsTOPPING:1/2 cup sugar1/2 cup all-purpose flour1 teaspoon ground cinnamon1/4 cup cold butter
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight.
The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions.
On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the side of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit.
For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.
