Recipes > Apricot-Glazed Coffee Cake Find A Store Apricot-Glazed Coffee Cake 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. Yield 0 One 12-inch bundt cake Print Recipe Pin Recipe 1 Reviews IngredientsWhole or sliced almonds to line Bundt pan3 to 3 1/2 cups bread flour, divided1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1/2 cup granulated sugar1 teaspoon grated lemon rind1/2 teaspoon table salt3/4 cup milk1/4 cup water1/4 cup butter3 large eggs1/4 cup golden raisins1/4 cup chopped dried apricots1/4 cup chopped red and green candied cherries1/4 cup chopped almonds1/4 cup apricot preserves (topping) InstructionsArrange 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. NotesCoffee cake may also be baked in a 9- inch fluted Coppertone Guglehupf mold. Photo by Laura Kasavan. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
