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.
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.
Coffee cake may also be baked in a 9- inch fluted Coppertone Guglehupf mold.Photo by Laura Kasavan.