Glazed Apricot Coffee Cake Recipe

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

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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.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min. + cooling

Ingredients

  • 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 or margarine, softened
  • 4 to 4-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • APRICOT FILLING:
  • 12 ounces dried apricots
  • 3/4 cup water
  • 3/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 to 2 teaspoons milk
  • 1/2 teaspoon butter or margarine, softened
  • 1/2 teaspoon vanilla extract

Directions

In a large mixing 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 board; knead until smooth and elastic, about 6-8 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 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. Combine glaze ingredients; drizzle over warm coffee cakes. Serve warm or allow to cool completely. Yield: 2 coffee cakes.
Originally published as Apricot Coffee Cake in Cookin' Up Country Breakfasts Cookbook 1994, p54

Nutritional Facts

1 slice: 245 calories, 5g fat (3g saturated fat), 24mg cholesterol, 115mg sodium, 45g carbohydrate (23g sugars, 2g fiber), 4g protein.

  • 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 or margarine, softened
  • 4 to 4-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • APRICOT FILLING:
  • 12 ounces dried apricots
  • 3/4 cup water
  • 3/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 to 2 teaspoons milk
  • 1/2 teaspoon butter or margarine, softened
  • 1/2 teaspoon vanilla extract
  1. In a large mixing 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 board; knead until smooth and elastic, about 6-8 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 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. Combine glaze ingredients; drizzle over warm coffee cakes. Serve warm or allow to cool completely. Yield: 2 coffee cakes.
Originally published as Apricot Coffee Cake in Cookin' Up Country Breakfasts Cookbook 1994, p54

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