Coffee Cot Cake
|Hot roll mix package||13 3⁄4 Ounce (1 Package)|
|Dried california apricots||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Melted butter/Margarine||2 Tablespoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Sifted confectioners sugar||1⁄2 Cup (8 tbs)|
Prepare roll mix and let rise according to package directions.
Combine the apri cots, sugar and water in a saucepan and bring to a simmer, stirring constantly.
Cook for 15 minutes or until apricots are soft.
Drain the apricots and reserve syrup.
Add enough water to reserved syrup, if necessary, to make 1 cup liquid.
Puree apricots with syrup in an electric blender or force apricots through a food mill and combine with liquid.
Add the brown sugar and spices and cool.
Roll out dough on a lightly floured surface to 32 x 8-inch strip.
Brush with some of the melted butter.
Spread apricot filling on top, reserving 1/3 cup, and sprinkle with walnuts.
Roll dough from long side as for jelly roll and pinch edges to seal.
Spiral the roll of dough, seam side down, in a greased 8-inch springform pan, starting at center of pan, then brush remaining butter over top.
Cover with a towel and let rise in a warm place for about 45 minutes or until doubled in bulk.
Bake in 350-degree oven for 50 minutes.
Cool for 10 minutes, then remove from pan.
Place on a rack.
Blend reserved apricot filling with 1 tablespoon water and spread over coffee cake.
Mix remaining ingredients and drizzle over coffee cake, if desired.