1     
 
 
 

Apricot and Almond Lattice Coffee Cake

Facebook Pinterest    Print this recipe
 

Spiced apricot filling make this sweet bread extra delicious.

 
 
Intermediate
SKILL LEVEL
Serves
2 coffee cakes
 
 
Fleischmann's®
 
 
Ingredients
 
Coffee Cake
1/4 cup warm water (100° to 110F)
1 (2-1/4 tsp.) envelope Fleischmann's® Traditional 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 Fleischmann's® Corn Starch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup toasted, chopped almonds
 
 
Instructions
 

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. 

 
Total Time
 
Rise Time 1 hour and 20 minutes
Bake Time 30 to 35 minutes
 
LEAVE A review

 

To comment on a recipe, please login or register.

 


WATCH THE video
 
Be the first to get new recipes, tips and videos.
 

Related Recipes

 
Sorry, we could not find any recipes related to your current selection.