APRICOT TWIST COFFEE CAKE

Apricot Twist Coffee Cake image

I discovered this recipe in a grocery store flyer. The twisted dough puffs up to make an attractive, scrumptious morning treat.

Provided by Taste of Home

Time 1h10m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3/4 cup warm 2% milk (70° to 80°)
1 large egg, beaten
2 tablespoons butter, melted
2 teaspoons grated orange zest
1/4 cup sugar
3/4 teaspoon salt
2-3/4 cups all-purpose flour
1-1/2 teaspoons active dry yeast
FILLING:
6 ounces cream cheese, softened
4-1/2 teaspoons all-purpose flour
1/2 cup apricot preserves
1 large egg, beaten
2 tablespoons sliced almonds

Steps:

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Grease a 10-in. spring form pan. Remove sides of pan and set aside. When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15-in. circle; place over base of pan. (Dough will hang over edges.) Combine cream cheese and flour. Spread over dough to within 2-1/2 in. of edges; top with jam., With scissors, cut from outside edge to 2-in. toward center of ring at 1-in. intervals. Twist two strips together and fold over filling. Repeat with remaining strips. Replace sides of pan. Cover and let rise until doubled, about 1 hour., Brush egg over coffee cake; sprinkle with almonds. Bake at 350° for 28-32 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool. Refrigerate leftovers.

Nutrition Facts : Calories 299 calories, Fat 11g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 274mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 1g fiber), Protein 7g protein.