My Wonderful World

W e l c o m e... And Enjoy!

Thursday, April 11, 2013

Apricot Cream Cheese Coffee Cake

I just returned from a quick trip to St. Pete Beach.  While visiting, my good friend gave me a recipe they had found on the internet.  This sounded good and I don't know who to thank for such a wonderful recipe....and it is so simple.  The original recipe called for using a bread maker which I don't own...so I made it by hand and a little help from my KA mixer!    Hope you also enjoy this as much as we did.      Also, I need to add, this is a VERY soft dough and takes a gentle hand to manipulate.  But with a light "hand" you can do it too.  









The original recipe did not call for the 
sliced almonds...but I had some handy and 
I knew they would be a perfect addition.  



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Apricot Cheese Coffee Cake

  Sweet dough:
3/4 cup warm milk
1  egg, beaten
2 tbs melted butter
2 cups flour
1/2 cup sugar
3/4 tsp salt
2 tsp grated orange zest
1 1/2 tsp bread machine yeast
  Filling:
4 oz cream cheese
1 1/2 tbs flour
1/3 cup apricot jam (or try other jams)
1  egg; beaten
  Icing:
3 tbs spreadable cream cheese (softened)
1 tbs butter (softened)
2 tbs orange juice
1 1/4 cup icing sugar


Add all the dough ingredients in order given to bread machine. Select dough cycle. Once complete (approx 2 hours) remove dough, cover and let rest on lightly floured counter for 10 minutes.



Using a 9 1/2 inch spring form pan remove the ring and spray base and ring with PAM. On lightly floured surface roll dough into a 15 inch circle.  Place dough over base of spring form. Mix together the cream cheese and flour and spread onto the dough covering the area that is sitting on the base of the pan. Spread the jam on top of the cheese mixture.



Using a sharp knife make cuts 1 inch apart around dough stopping when you get to the edge of the pan base where the filling mixture starts. Twist pairs of dough strips together. Bring up to center covering the filling.  Place the greased ring on the pan bottom. Cover with a tea towel and let rise in a warm place (I use my oven with the light on) for 45 minutes.  Brush lightly with beaten egg. Bake at 375 for 30-35 minutes. Cover with foil after 20 minutes if becoming too brown. Remove from pan immediately onto a cooling rack.



For Icing:  Beat the above together and drizzle over make.

This freezes very well, but only ice it when you are ready to serve.


** Exported from Now You're Cooking! v5.89 **






Bon Appétit and Enjoy 
YOUR Wonderful World!

2 comments:

Gary said...

Mr. Bill,
You would think I would have learned not to read your blog while taking a break at work !!! But on the up side, I caught this one early enough to make out a shopping list before the weekend :-) And since my fondness for apricots borders on obsession I can’t wait to give this one a try. – gary

Pam said...

Oh, wow! This sounds and looks delicious, love that apricot and cheese thing going on, and then to top it with almonds, sends it over the edge! YUM!!! Thanks for the recipe, Mr. Bill!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015