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Apricot and Almond Lattice Coffee Cake

Apricot and Almond Lattice Coffee Cake




2 coffee cakes


3 hours 35 minutes


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Coffee Cake

  • 1/4 cup warm water (100° to 110F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons butter OR margarine, melted
  • 1 egg

Apricot Filling

  • 1 cup diced, dried apricots
  • 3/4 cup sugar
  • 3 cups water, divided
  • 2 tablespoons Fleischmann's® Corn Starch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup toasted, chopped almonds



Coffee Cake:

  1. 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.
  2. 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.
  3. }Apricot Filling - Make while dough is rising.{
  4. 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.
  5. 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.
  6. Bake in 350°F preheated oven for 30 to 35 minutes, covering with foil for the last 15 minutes.


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