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Apricot Twist Coffee Cake

I discovered this recipe in a grocery store flyer. The twisted dough puffs up to make an attractive, scrumptious morning treat.

10 ServingsPrep: 40 min. + rising Bake: 30 min. + cooling

Ingredients

3/4 cup warm 2% milk (70° to 80°)
1 egg, beaten
2 tablespoons butter, melted
2 teaspoons grated orange peel
1/4 cup sugar
3/4 teaspoon salt
2-3/4 cups all-purpose flour
1-1/2 teaspoons active dry yeast
FILLING:
6 ounces cream cheese, softened
4-1/2 teaspoons all-purpose flour
1/2 cup apricot preserves
1 egg, beaten
2 tablespoons sliced almonds

Directions

In bread machine pan, place the first eight ingredients in order
suggested by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if
needed).
Grease a 10-in. spring form pan. Remove sides of pan and set aside.
When cycle is completed, turn dough onto a lightly floured surface.
Roll into a 15-in. circle; place over base of pan. (Dough will hang
over edges.) Combine cream cheese and flour. Spread over dough to
within 2-1/2 in. of edges; top with jam.

2 of 2

Apricot Twist Coffee Cake (continued)

Directions (continued)

With scissors, cut from outside edge to 2-in. toward center of ring
at 1-in. intervals. Twist two strips together and fold over filling.
Repeat with remaining strips. Replace sides of pan. Cover and let
rise until doubled, about 1 hour.
Brush egg over coffee cake; sprinkle with almonds. Bake at 350°
for 28-32 minutes or until golden brown. Cool for 10 minutes before
removing from pan to a wire rack to cool. Refrigerate leftovers.
Yield: 10 servings.

Nutrition Facts: 1 slice equals 299 calories, 11 g fat (6 g saturated fat), 68 mg cholesterol, 274 mg sodium, 44 g carbohydrate, 1 g fiber, 7 g protein.