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Apricot Coffee Cake

Canadian.Recipes's picture
Ingredients
  Active dry yeast 1⁄4 (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (110° To 115°)
  Warm milk 3⁄4 Cup (12 tbs) (110° To 115°)
  Egg 1 , softened
  Butter/Margarine 1⁄2 Cup (8 tbs)
  All purpose flour 4 1⁄2 Cup (72 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Dried apricots 12 Ounce
  Water 3⁄4 Cup (12 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Confectioners sugar 1⁄2 Cup (8 tbs)
  Milk 2 Teaspoon
  Butter/Margarine 1⁄2 Teaspoon, softened
  Vanilla extract 1⁄2 Teaspoon
Directions

In a large mixing 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 a floured board; 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.

Recipe Summary

Dish: 
Cake

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