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Apricot Twist Coffee Cake

 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.
Nutritional 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.