Apricot Almond Coffee Cake Recipe

• Dough
• 2 1/4 c. all-purpose flour
• 1 c. all-purpose flour (up to 3 c.)
• 1 pkt Fleischmann's RapidRise yeast
• 1 tsp yeast
• 1/4 tsp grnd mace Or possibly nutmeg optional
• 1/2 c. lowfat milk
• 1/4 c. water
• 3 Tbsp. butter or possibly margarine cut up
• 1 x egg Filling
• 1/2 c. apricot jam or possibly preserves
• 3/4 c. minced dry apricots or possibly golden brown raisins
• 1/3 c. slivered almonds toasted Icing
• 1 c. sifted powdered sugar
• 1 Tbsp. lowfat milk up to 2
• 1/2 tsp pure vanilla extract

1. Makes 1 coffee cake.
2. In large bowl, combine 1 c. flour, sugar, undissolved yeast salt and mace.
3. Heat 1/2 c. lowfat milk, water and butter till very hot (120 to 130 F); stir into dry ingredients.
4. Stir in egg and sufficient remaining flour to make soft dough.
5. Knead on lightly floured surface till smooth, about 7 min.
6. Cover; let rest 10 min.
7. Roll dough to 20 x 9-inch rectangle: spread proportionately with jam.
8. Sprinkle apricots and almonds over jam: roll up tightly from long side, pinching seam to seal.
9. Form into ring; healthy pinch together ends.
10. Place, seam side down, on greased large baking sheet.
11. With sharp knife, make cuts along outer edge of ring at 1-inch intervals, cutting 3/4 of the way through dough.
12. Turn each section on its side to show filling.
13. Cover; let rise in hot place 30 to 60 min or possibly till doubled.
14. Bake at 350 F for 30 to 35 min or possibly till done; cover with foil after 20 min to prevent excess browning.
15. Remove from pan; cold on wire rack.
16. In small bowl, combine icing ingredients; stir till smooth.
17. Drizzle over coffee cake.

dough, allpurpose, flour, yeast, yeast, nutmeg, milk, water, butter, egg filling, apricot, golden brown raisins, powdered sugar, milk, vanilla

Taken from cookeatshare.com/recipes/apricot-almond-coffee-cake-68542 (may not work)