Servings: 8
Yield: 1 Cake
Categories: Fleischmann's Yeast, Sweet Breads and Coffee Cakes
DOUGH
3 cups all-purpose flour (3 to 3 1/2 cups)
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 6-ounce jar apricot baby food
1/4 cup water
2 tablespoons butter or margarine, cut up
1 egg
FILLING
1/3 cup apricot jam or preserves
3/4 cup chopped dried apricots
OR
3/4 cup dried raisins
1/3 cup toasted slivered almonds, optional
ICING
1 cup sifted powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon pure vanilla extract
To make dough:
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat baby food, water and butter until very warm (120 to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
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To shape:
Roll dough to 20 × 9-inch rectangle. Spread jam evenly on dough to within 1/2 inch of edges; sprinkle evenly with apricots and almonds. Beginning at long end, roll up tightly. Pinch seam to seal. Form into ring, pinch ends together to seal. Place, seam side down, on greased large baking sheet. With sharp knife, make cuts along outer edge of ring at 1-inch intervals, cutting 3/4 of the way through dough. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 350ºF for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Makes 1 coffee cake.
____________________
To make icing:
In small bowl, combine icing ingredients; stir until smooth. Drizzle over coffee cake.
Yield: 1 Cake
Categories: Fleischmann's Yeast, Sweet Breads and Coffee Cakes
DOUGH
3 cups all-purpose flour (3 to 3 1/2 cups)
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 6-ounce jar apricot baby food
1/4 cup water
2 tablespoons butter or margarine, cut up
1 egg
FILLING
1/3 cup apricot jam or preserves
3/4 cup chopped dried apricots
OR
3/4 cup dried raisins
1/3 cup toasted slivered almonds, optional
ICING
1 cup sifted powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon pure vanilla extract
To make dough:
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat baby food, water and butter until very warm (120 to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
____________________
To shape:
Roll dough to 20 × 9-inch rectangle. Spread jam evenly on dough to within 1/2 inch of edges; sprinkle evenly with apricots and almonds. Beginning at long end, roll up tightly. Pinch seam to seal. Form into ring, pinch ends together to seal. Place, seam side down, on greased large baking sheet. With sharp knife, make cuts along outer edge of ring at 1-inch intervals, cutting 3/4 of the way through dough. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 350ºF for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Makes 1 coffee cake.
____________________
To make icing:
In small bowl, combine icing ingredients; stir until smooth. Drizzle over coffee cake.
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