Apricot Twist Coffee Cake Recipe

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.
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 30 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Apricot Twist Coffee Cake in Country Woman Christmas Annual 2012, p36

Nutritional Facts

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

  • 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
  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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