Apricot and Almond Lattice Coffee Cake

Spiced apricot filling make this sweet bread extra delicious.


Details

Difficulty

Moderate

Yield

2 coffee cakes

Prep Time

40 minutes

Rise Time

1 hour and 20 minutes

Bake Time

30 to 35 minutes

Ingredients


  • Coffee Cake
  • 1/4 cup warm water (100° to 110F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons butter OR margarine, melted
  • 1 egg
  • Apricot Filling
  • 1 cup diced, dried apricots
  • 3/4 cup sugar
  • 3 cups water, divided
  • 2 tablespoons Argo® Corn Starch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup toasted, chopped almonds

Directions


Coffee Cake:

Combine water and yeast in a small bowl; let rest 5 minutes. Combine 1 cup flour, sugar and salt in a large mixer bowl. Add yeast mixture, sour cream, butter and egg. Beat on low speed to blend; beat on medium speed 2 to 3 minutes.  Add additional flour as needed to make a soft dough. 

Turn dough out on lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to coat. Cover and let rise until doubled, about 1 hour.

Apricot Filling - Make while dough is rising.

Combine apricots, sugar and 2 cups water in a medium saucepan over medium-high heat. Bring to a boil, reduce heat to medium and continue to cook for 10 minutes. Combine remaining 1 cup water, corn starch, cinnamon, nutmeg and salt. Add to apricot mixture and bring to a boil, continue to boil for 1 minute.  Remove from heat and let cool until dough has risen.

Punch down dough; divide into three parts. Roll 1 portion of dough into a 9-inch circle on a lightly floured counter. Place in a greased 9-inch cake pan, pressing to fit. Repeat with second portion of dough.  Top each coffee cake with half of the apricot filling and spread to within 1/2-inch of the edge of the dough. Sprinkle with almonds.  Roll remaining portion of dough into a 12 x 8-inch rectangle. Cut into twelve 1-inch strips. Place six strips on each coffeecake lattice style. Cover and let rise for 20 minutes. 

Bake in 350°F preheated oven for 30 to 35 minutes, covering with foil for the last 15 minutes.