“This is a coffee cake version of the Apricot Butterfly Rolls. The fancy presentation makes this an impressive cake to bring to any event.” – April Ferre
Apricot Coffee Cake
Ingredients
- Basic White Bread or Roll Recipe
- 8- Ounces Dried Apricots
- 3/4 Cup Water
- 1/4 Cup Sugar
- 1/4 Teaspoon Cinnamon
- Butter Melted
- Powdered Sugar Glaze
- Sliced Almonds
Instructions
- Prepare bread dough through its first rise.
- In 2-quart saucepan, over medium heat, heat dried apricots and water to boiling. Reduce heat to low; cover and simmer 30 minutes.
- In covered blender container at high speed, blend apricots, sugar and cinnamon until smooth. If mixture is too tart, add more sugar to taste.
- Grease large cookie sheet. On lightly floured surface with floured rolling pin, roll dough into 15×12 inch rectangle. Place on baking sheet.
- Spread apricot mixture in 4-inch strip lengthwise down the center of rectangle.
- Cut dough on sides of mixture crosswise into 1-inch wide strips. Fold strips, alternately across mixture.
- Cover; and let rise until doubled.
- Bake in 350 degree oven until golden. During baking, baste with melted butter. Cool on wire rack 15 minutes.
- Drizzle powdered sugar glaze over coffee cake.
2000 Recipe – April Ferre – From The Good Housekeeping Illustrated Cookbook, 1980
