Apricot almond coffeecake
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Apricot almond coffeecake
  Coffee cake    Easter    Apricots    Almonds  
Last updated 6/12/2012 1:04:46 AM. Recipe ID 29406. Report a problem with this recipe.
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      Title: Apricot almond coffeecake
 Categories: Breads, Fruits, Newspaper, Easter
      Yield: 1 Loaf
  3 1/2 c  All-purpose flour
      1 pk RapidRise yeast
      2 tb Sugar
      2 tb Instant dry milk
      1 ts Salt
      6 oz Apricot baby food
    1/4 c  Water
      2 tb Margarine
      1 lg Egg

    1/3 c  Apricot jam or preserves
    3/4 c  Dried apricots, golden
           Raisins, or currants,
    1/3 c  Slivered almonds, toasted

      1 c  Powdered sugar, sifted
      2 tb Milk
    1/2 ts Vanilla
  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 130); 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 1/2 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, 3/4 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 350 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.

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Recipe ID 29406 (Apr 03, 2005)

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