Apricot Twist Coffee Cake Recipe

Name: Apricot Twist Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup warm 2% milk (70u00b0 to 80u00b0); 1 large egg, beaten; 2 tablespoons butter, melted; 2 teaspoons grated orange zest; 1/4 cup sugar; 3/4 teaspoon salt; 2-3/4 cups all-purpose flour; 1-1/2 teaspoons active dry yeast; 6 ounces cream cheese, softened; 4-1/2 teaspoons all-purpose flour; 1/2 cup apricot preserves; 1 large egg, beaten; 2 tablespoons sliced almonds

Servings: persons

3/4 cup warm 2% milk (70u00b0 to 80u00b0)
1 large egg, beaten
2 tablespoons butter, melted
2 teaspoons grated orange zest
1/4 cup sugar
3/4 teaspoon salt
2-3/4 cups all-purpose flour
1-1/2 teaspoons active dry yeast
6 ounces cream cheese, softened
4-1/2 teaspoons all-purpose flour
1/2 cup apricot preserves
1 large egg, beaten
2 tablespoons sliced almonds

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 350u00b0 for 28-32 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool. Refrigerate leftovers.

934

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup warm 2% milk (70u00b0 to 80u00b0), 1 large egg, beaten, 2 tablespoons butter, melted, 2 teaspoons grated orange zest, and more.

Yes, Apricot Twist Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Twist Coffee Cake

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