Apricot and Almond Lattice Coffee Cake
- 2 coffee cakes
- 3 hr 35 min
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.