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Apricot-Glazed CoffeeCake

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 Flour3 to 3+1/2 cups
Red Star Active Dry or Platinum Yeast2+1/4 tsp
Sugar1/2 cup
Grated lemon rind1 tsp
Salt1/2 tsp
Milk3/4 cup
Water1/4 cup
Butter or margarine1/4 cup
Golden Raisins1/4 cup
Chopped dried apricots1/4 cup
Chopped red and green candied cherries1/4 cup
Chopped almonds1/4 cup
Apricot preserves1/4 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.


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