Apricot Coffee Cake

Apricot Coffee Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    package (¼ ounce) active dry yeast

  • ¼

    cup warm water (110° to 115°)

  • ¾

    cup warm milk (110° to 115°)

  • 1

    egg

  • ½

    cup butter, softened

  • 4 to 4

    -½ cups all-purpose flour

  • ½

    cup sugar

  • ½

    teaspoon salt

  • APRICOT FILLING:

  • 12

    ounces dried apricots

  • ¾

    cup water

  • ¾

    cup sugar

  • ¼

    teaspoon ground cinnamon

  • GLAZE:

  • ½

    cup confectioners' sugar

  • 1 to 2

    teaspoons milk

  • ½

    teaspoon butter, softened

  • ½

    teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in warm water. Add warm milk, egg and butter; mix. Add 2-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine apricots and water in a saucepan. Cover and simmer for 30 minutes. Cool 10 minutes. Pour into a blender; process at high speed until smooth. Stir in sugar and cinnamon; set aside. Punch dough down. Divide in half and roll each half into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread half of the filling in a 15-in. x 4-in. strip down center of dough. With a sharp knife, cut dough on each side of apricot filling into 1-in.-wide strips. Fold strips alternately across filling to give braided effect. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20 minutes or until golden brown. Cool on wire racks for 15 minutes. Combine glaze ingredients; drizzle over warm coffee cakes. Serve warm or allow to cool completely. Yield: 2 coffee cakes.


Nutrition

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