A Tradition in Family Baking

Apricot-Glazed Coffee Cake

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 makes One 12-inch Bundt Coffeecake
  • Whole or sliced almonds to line Bundt pan
  • 3 to 3+1/2 cups Bread Flour
  • 2+1/4 tsp Red Star Active Dry or Platinum Yeast
  • ½ cup Sugar
  • 1 tsp Grated lemon rind
  • ½ tsp Salt
  • ¾ cup Milk
  • ¼ cup Water
  • ¼ cup Butter or margarine
  • 3 Eggs
  • ¼ cup Golden Raisins
  • ¼ cup Chopped dried apricots
  • ¼ cup Chopped red and green candied cherries
  • ¼ cup Chopped almonds
  • ¼ cup Apricot preserves
  1. This recipe is featured at Tutti Dolci.

  2. 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 ¼ 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.

  3. Heat apricot preserves; brush coffee cake. Serve warm or cold.

  4. TIP: Coffee cake may be baked in a 9- inch fluted Coppertone Guglehupf mold.

  5. *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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