Apricot almond coffeecake
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | All-purpose flour |
| 1 | pack | RapidRise yeast |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Instant dry milk |
| 1 | teaspoon | Salt |
| 6 | ounces | Apricot baby food |
| ¼ | cup | Water |
| 2 | tablespoons | Margarine |
| 1 | large | Egg |
| ⅓ | cup | Apricot jam or preserves |
| ¾ | cup | Dried apricots, golden |
| Raisins, or currants, | ||
| Chopped | ||
| ⅓ | cup | Slivered almonds, toasted |
| 1 | cup | Powdered sugar, sifted |
| 2 | tablespoons | Milk |
| ½ | teaspoon | Vanilla |
Directions
FILLING
ICING
In large bowl combine 1 cup flour, undissolved yeast, sugar, instant milk, and salt. Heat baby food, water and margarine until very warm (120 to 130ø); stir into dry ingredients. Stir in egg and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. On lightly floured surface, roll dough to 20x9-inch rectangle. To fill, evenly spread jam on dough to within ½ inch of edges. Sprinkle evenly with apricots and almonds.
Beginning at long end, roll up tightly. Pinch seam to seal. Form into ring, pinch ends together to seal. Place, seam side down, on large greased baking sheet. With sharp knife, cut slits, starting from outer edge, ¾ of the way through dough at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350ø for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from sheet; let cool on wire rack. Drizzle with icing. Icing: Combine all ingredients. Stir until smooth.
From the recipe files of Roberta Thompson Source: The News-Enterprise, Elizabethtown, KY; Taste of Spring column in the Food section by Mary Alice Holt, April 13, 1995