Apricot-Almond Coffee Ring

This apricot almond coffee cake is a lightly sweet yeast bread filled with tender spiced apricots and finished with sliced almonds. It is soft, fragrant, and beautiful for breakfast, brunch, or dessert.

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Prep Time 25

Cook Time 40

Rising 1

Total Time 2 5

Servings: 12

Course: Dessert

Cuisine: American

Calories: 154

Ingredients Method Notes

Ingredients

1 cup dried apricots, sliced
1 cup water
3 ½ tsp Equal for Recipes (12 packets Equal sweetener or 1/2 cup Equal Spoonful)
⅛ tsp ground mace (or nutmeg)
1 16 oz loaf frozen Italian bread dough, thawed
¼ cup sliced or slivered almonds
⅓ cup skim milk
1 tsp Equal for Recipes (3 packets Equal sweetener or 2 tbsp Equal Spoonful)

Method

Preheat Oven to 375°F
Add apricots, water, 3 1/2 tsp Equal and mace to small sauce pan and bring to boil.
Reduce heat and simmer, covered, until apricots are tender and water is absorbed (about 10 minutes).
Continue to simmer uncovered until no water remains (2 to 3 minutes).
Take pan off heat and set aside to cool.
Roll dough on floured surface into 14″ x 8″ rectangle.
Spread apricot mixture on dough to within 1″ of edges.
Sprinkle with 1/3 almonds and roll dough up jelly roll style.
Beginning with the long edge, pinch dough to seal and place dough seam side down on greased cookie sheet forming a circle. Pinch ends to seal.
Using scissors, cut dough from outside edge almost to center, making cuts 1″ apart. Turn each section cut side up to filling shows.
Let rise, covered, in a warm place until dough is double in size (about 1 hour).
Brush top of dough lightly with milk and sprinkle remaining almonds and 1 tsp Equal.
Bake coffee cake for 25 to 30 minutes or until the top is golden brown.
Let cool on wire rack.
Serve warm or cool.