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Apricot-Glazed Coffee Cake

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.



  • Whole or sliced almonds to line Bundt pan
  • 3 to 3 1/2 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 cup granulated sugar
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon table salt
  • 3/4 cup milk
  • 1/4 cup water
  • 1/4 cup butter
  • 3 large eggs
  • 1/4 cup golden raisins
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped red and green candied cherries
  • 1/4 cup chopped almonds
  • 1/4 cup apricot preserves (topping)


  • 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.

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Review & Comments

E J Lorenzini | Reply

5 stars
This apricot glazed coffee cake was not super easy to make, but, it was super delicious to eat. I will be making this one again.

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