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.
This recipe is featured at Tutti Dolci.
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|
|Grated lemon rind||1 tsp|
|Butter or margarine||1/4 cup|
|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|
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° –130°F); 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 1/4 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 350°F for 40 to 45 minutes until golden brown. Cool 10 minutes in pan; invert onto serving plate.
Heat apricot preserves; brush coffee cake. Serve warm or cold.
TIP: Coffee cake may be baked in a 9- inch fluted Coppertone Guglehupf mold.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.