Apricot and Almond Lattice Coffee Cake

Apricot and Almond Lattice Coffee Cake

Print Recipe

Yield

2 coffee cakes 2 coffee cakes

Difficulty

Intermediate Intermediate

Prep Time

0:40 0:40

Bake Time

30 to 35 minutes 30 to 35 minutes

Rise Time

1 hour and 20 minutes 1 hour and 20 minutes

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Ingredients

Coffee Cake
1/4 cup warm water (100° to 110F)
1 (2-1/4 tsp.) envelope Fleischmann's^® Active Dry Yeast
3 to 3-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup sour cream
2 tablespoons butter OR margarine, melted
1 egg
Apricot Filling
1 cup diced, dried apricots
3/4 cup sugar
3 cups water, divided
2 tablespoons corn starch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup toasted, chopped almonds

Directions

Coffee Cake:
Combine water and yeast in a small bowl; let rest 5 minutes. Combine 1 cup flour, sugar and salt in a large mixer bowl. Add yeast mixture, sour cream, butter and egg. Beat on low speed to blend; beat on medium speed 2 to 3 minutes. Add additional flour as needed to make a soft dough.
Turn dough out on lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to coat. Cover and let rise until doubled, about 1 hour.
Apricot Filling - Make while dough is rising.
Combine apricots, sugar and 2 cups water in a medium saucepan over medium-high heat. Bring to a boil, reduce heat to medium and continue to cook for 10 minutes. Combine remaining 1 cup water, corn starch, cinnamon, nutmeg and salt. Add to apricot mixture and bring to a boil, continue to boil for 1 minute. Remove from heat and let cool until dough has risen.
Punch down dough; divide into three parts. Roll 1 portion of dough into a 9-inch circle on a lightly floured counter. Place in a greased 9-inch cake pan, pressing to fit. Repeat with second portion of dough. Top each coffee cake with half of the apricot filling and spread to within 1/2-inch of the edge of the dough. Sprinkle with almonds. Roll remaining portion of dough into a 12 x 8-inch rectangle. Cut into twelve 1-inch strips. Place six strips on each coffeecake lattice style. Cover and let rise for 20 minutes.
Bake in 350°F preheated oven for 30 to 35 minutes, covering with foil for the last 15 minutes.

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