Apricot Twist Coffee Cake Recipe
Apricot Twist Coffee Cake Recipe photo by Taste of Home
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Apricot Twist Coffee Cake Recipe

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I discovered this recipe in a grocery store flyer. The twisted dough puffs up to make an attractive, scrumptious morning treat.
TOTAL TIME: Prep: 40 min. + rising Bake: 30 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 30 min. + cooling
MAKES: 10 servings


  • 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
  • 6 ounces cream cheese, softened
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 cup apricot preserves
  • 1 egg, beaten
  • 2 tablespoons sliced almonds

Nutritional Facts

1 slice: 299 calories, 11g fat (6g saturated fat), 68mg cholesterol, 274mg sodium, 44g carbohydrate (13g sugars, 1g fiber), 7g protein.


  1. 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).
  2. 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.
  3. 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.
  4. 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.
Originally published as Apricot Twist Coffee Cake in Country Woman Christmas Annual 2012, p36

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