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.
Ingredients
Whole or sliced almonds to line Bundt pan
3 to 3 1/2cupsbread flour, divided
1(0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1/2cupgranulated sugar
1teaspoongrated lemon rind
1/2teaspoontable salt
3/4cupmilk
1/4cupwater
1/4cupbutter
3largeeggs
1/4cupgolden raisins
1/4cupchopped dried apricots
1/4cupchopped red and green candied cherries
1/4cupchopped almonds
1/4cupapricot preserves(topping)
Instructions
Arrange almonds in each section of a well-greased 12-cup Bundt pan.
In a stand mixer bowl, combine 2 cups flour, yeast, sugar, lemon rind, and salt; mix well using paddle attachment.
In a saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed.
Mix fruits (not apricot preserves) and almonds with 1/4 cup flour; stir into batter. Gradually mix in enough remaining flour to make a stiff batter. Spoon batter carefully into prepared pan. Cover; let rise in warm place about 30 minutes.
Preheat oven to 350°F.
Bake at for 40 to 45 minutes until golden brown. Cool 10 minutes in pan; invert onto serving plate.
Heat apricot preserves; brush over coffee cake. Serve warm or cold.
Notes
Coffee cake may also be baked in a 9- inch fluted Coppertone Guglehupf mold.Photo by Laura Kasavan.