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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Apricot Twist Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions