Apricot Twist Coffee Cake |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I discovered this recipe in a grocery store flyer. The twisted dough puffs up to make an attractive, scrumptious morning treat. Ingredients:
3/4 cup warm 2% milk (70° to 80°) |
1 egg, beaten |
2 tablespoons butter, melted |
2 teaspoons grated orange peel |
1/4 cup sugar |
3/4 teaspoon salt |
2-3/4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons active dry yeast |
filling: |
6 ounces cream cheese, softened |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
1/2 cup apricot preserves |
1 egg, beaten |
2 tablespoons sliced almonds |
Directions:
1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. Grease a 10-in. spring form pan. Remove sides of pan and set aside. When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15-in. circle; place over base of pan. (Dough will hang over edges.) Combine cream cheese and flour. Spread over dough to within 2-1/2 in. of edges; top with jam.
3. With scissors, cut from outside edge to 2-in. toward center of ring at 1-in. intervals. Twist two strips together and fold over filling. Repeat with remaining strips. Replace sides of pan. Cover and let rise until doubled, about 1 hour.
4. Brush egg over coffee cake; sprinkle with almonds. Bake at 350° for 28-32 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool. Refrigerate leftovers. Yield: 10 servings.
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