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Apricot-Glazed Coffeecake



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A rich cake-like yeast bread flavored with lemon rind, fruits and almonds that is reminiscent of the Austrian Guglehupf. This special holiday coffeecake glistens with a glaze of apricot preserves. Quick and easy to make, it has only one rise. Line bundt pan or see instructions.


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INGREDIENTS

This recipe makes One 12-inch Bundt® Coffeecake

 
Whole or sliced almonds to line Bundt pan  
Bread Flour  3 to 3+1/2 cups
Active Dry Yeast  2+1/4 tsp
Sugar  1/2 cup
Grated lemon rind  1 tsp
Salt  1/2 tsp
Milk  3/4 cup
Water  1/4 cup
Butter or margarine  1/4 cup
Egg  3
Golden Raisins  1/4 cup
Chopped dried apricots  1/4 cup
Chopped red and green candied cherries  1/4 cup
Chopped almonds  1/4 cup
Apricot preserves  1/4 cup


DIRECTIONS

Arrange almonds in each section of a well-greased 12-cup Bundt® pan. In a large mixer bowl, combine 2 cups flour, yeast, sugar, lemon rind, and salt; mix well. Heat milk and water until very warm (120° –130ºF); add to flour mixture. Add butter and eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. Mix fruits and almonds with ¼ cup flour; stir into batter. Gradually stir in enough remaining flour to make a stiff batter. Spoon batter carefully into pan. Cover; let rise in warm place about 30 minutes. Bake at 350ºF for 40 to 45 minutes until golden brown. Cool 10 minutes in pan; invert onto serving plate.


Heat apricot preserves; brush coffeecake. Serve warm or cold.
 

TIP: Coffeecake may be baked in a 9- inch fluted Coppertone Guglehupf mold.