Apricot Coffee Cake

No Knead

A double dose of apricots - from the dried apricots in the cake and apricot nectar in the glaze!





12 servings

Prep Time

35 minutes

Rise Time

1 hour

Bake Time

30 to 35 minutes

Cool Time

1 hour


  • 3-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/2 teaspoon salt
  • 1 teaspoon ground coriander
  • 3/4 cup milk
  • 1/2 cup water
  • 1/3 cup butter OR margarine
  • 2 eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup chopped dried apricots
  • Apricot Glaze
  • 3/4 cup apricot nectar
  • 1/4 cup sugar
  • 1 tablespoon rum (optional)


Combine 1 cup flour, sugar, undissolved yeast, salt and coriander in a large bowl. Heat milk, water, and butter until very warm (120º to 130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla extract and 1 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in pecans, apricots, and remaining flour to make a stiff batter. Turn into well greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375ºF for 30 to 35 minutes or until done. Set pan on wire rack; poke holes in top with cake tester or skewer. Spoon 1/3 of Apricot Glaze over cake. Let stand 15 minutes; repeat. Invert cake on a wire rack; remove pan. Brush with remaining glaze. Cool completely.

Apricot Glaze: Combine apricot nectar and sugar in a small saucepan. Cook over medium-high heat until mixture boils, stirring occasionally. Reduce heat; cook for 5 minutes, stirring occasionally. Remove from stove; stir in rum, if desired. Cool.