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Glazed Apricot Coffee Cake

 Glazed Apricot Coffee Cake
My family just loves apricots, so whenever I get a chance, I try to make this coffee cake. Your family and friends will be impressed with its pretty appearance and great taste.
20 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1 egg
  • 1/2 cup butter, softened
  • 4 to 4-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 12 ounces dried apricots
  • 3/4 cup water
  • 3/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon butter, softened
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 to 2 teaspoons milk


  • In a large 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 floured surface; knead until smooth and elastic, about 6-8

2 of 2

Glazed Apricot Coffee Cake (continued)

Directions (continued)

  • 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 small 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. Meanwhile, in small bowl. combine the
  • confectioners' sugar, butter, vanilla and enough milk to achieve
  • desired consistency; drizzle over warm coffee cakes. Serve warm or
  • allow to cool completely. Yield: 2 coffee cakes.
Nutritional Facts: 1 serving (1 slice) equals 245 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 115 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein.