Easter Apricot And Marzipan Coffee Cake Recipe

Name: Easter Apricot And Marzipan Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp heavy cream; 1 3/4 tsp active dry yeast; 2 2/3 cup all-purpose flour; 2 None eggs, beaten; 5 tbsp granulated sugar; 1 tsp vanilla extract; 5 1/4 oz marzipan, grated; 5 1/4 oz dried apricots, chopped; 4 tbsp orange marmalade; 1 None egg yolk; 3 None hard-boiled eggs, dyed with food coloring of your choice; 2 tbsp pistachios, roughly chopped

Servings: persons

4 tbsp heavy cream
1 3/4 tsp active dry yeast
2 2/3 cup all-purpose flour
2 None eggs, beaten
5 tbsp granulated sugar
1 tsp vanilla extract
5 1/4 oz marzipan, grated
5 1/4 oz dried apricots, chopped
4 tbsp orange marmalade
1 None egg yolk
3 None hard-boiled eggs, dyed with food coloring of your choice
2 tbsp pistachios, roughly chopped

1
In a saucepan, warm 2 tbsp cream. Stir in the yeast, cover and allow to rest in a warm place for 10 mins. In a mixer fitted with a dough hook, mix the flour, eggs, 3 tbsp sugar, vanilla extract and a pinch of salt. Stir in the yeast mixture and knead until the dough is smooth. Cover and allow to rest in a warm place for 30 mins.
2
Meanwhile, make the filling by mixing the marzipan and apricots. Add 2 tbsp marmalade and stir well. In a separate bowl, make the egg wash by beating the egg yolk with 2 tbsp cream.
3
Preheat the oven to 325u00b0F. Line a baking tray with parchment paper. On a floured work surface, roll out the dough to an 18 x 24 inch rectangle. Cut lengthways into 3 equal pieces. Spread the marzipan and apricot mixture evenly onto the strips, leaving 1/3 inch space free around the edges. Roll the dough up around the filling. Squeeze the ends of the 3 dough strips together and braid loosely. Place on the baking tray and brush with the egg wash. Press the colored hard-boiled eggs gently into the top of the braid. Allow to rest in a warm place for 20 mins.
4
Bake for 35 mins, covering with foil after 20 mins if the bread is browning too quickly. Transfer to a wire rack and allow to cool. Heat the remaining marmalade in a saucepan and brush over the bread. Sprinkle with pistachios and the remaining sugar.

641

kcal

Calories

Fat

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 tbsp heavy cream, 1 3/4 tsp active dry yeast, 2 2/3 cup all-purpose flour, 2 None eggs, beaten, and more.

Yes, Easter Apricot And Marzipan 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!

Easter Apricot And Marzipan Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions