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Apricot Coffee Cake

Apricot Coffee Cake




12 servings


55 minutes


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  • 3-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 1/2 teaspoon salt
  • 1 teaspoon ground coriander
  • 3/4 cup milk
  • 1/2 cup water
  • 1/3 cup butter OR margarine
  • 2 eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup chopped dried apricots

Apricot Glaze

  • 3/4 cup apricot nectar
  • 1/4 cup sugar
  • 1 tablespoon rum (optional)



  1. Combine 1 cup flour, sugar, undissolved yeast, salt and coriander in a large bowl. Heat milk, water, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla extract and 1 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in pecans, apricots, and remaining flour to make a stiff batter. Turn into well greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  2. Bake at 375°F for 30 to 35 minutes or until done. Set pan on wire rack; poke holes in top with cake tester or skewer. Spoon 1/3 of Apricot Glaze over cake. Let stand 15 minutes; repeat. Invert cake on a wire rack; remove pan. Brush with remaining glaze. Cool completely.
  3. Apricot Glaze: Combine apricot nectar and sugar in a small saucepan. Cook over medium-high heat until mixture boils, stirring occasionally. Reduce heat; cook for 5 minutes, stirring occasionally. Remove from stove; stir in rum, if desired. Cool.


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