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    You are in: Home / Recipes / Apricot Raisin Coffee Cake Recipe
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    Apricot Raisin Coffee Cake

    Apricot Raisin Coffee Cake. Photo by Rita~

    1/6 Photos of Apricot Raisin Coffee Cake

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    15 mins

    2 hrs 30 mins

    GrandmaIsCooking's Note:

    Developed for RSC #6, Winter 2005. Cooking time includes dough cycle time and second rising time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      I used my bread machine on the dough cycle but you may make your dough the traditional way if you prefer.
    2. 2
      Put water, eggs and oil in bottom of bread machine pan.
    3. 3
      Mix together the whole wheat flour, bread flour, and 4 teaspoons of the grated lemon rind, and add on top of your wet ingredients.
    4. 4
      On top of the flour mixture, add powdered milk, sugar, salt and yeast.
    5. 5
      Set bread machine to dough cycle.
    6. 6
      Meanwhile, using kitchen shears or a knife, cut up apricots to about the same size as your raisins, then measure them and mix together with the raisins.
    7. 7
      When dough cycle is complete, take out your dough and divide it into two pieces, one slightly larger than the other.
    8. 8
      Using your fingers or a dough roller, spread the larger piece of dough over the bottom of a well-greased 7"x11" or 9" square baking dish.
    9. 9
      Sprinkle approximately half of the brown sugar over the dough, then top with raisin-apricot mixture.
    10. 10
      Divide the other piece of dough into 24 small balls, then flatten each ball between your hands.
    11. 11
      Place the dough disks on top, distributing them evenly around the dish.
    12. 12
      Sprinkle with the remaining brown sugar, then the remaining 4 teaspoons grated lemon rind (I was able to get the whole 8 teaspoons rind from one lemon).
    13. 13
      Let rise in a very warm place for 30 to 45 minutes then bake in a preheated 350 degree oven for 12 to 15 minutes, or until lightly browned on top.
    14. 14
      Cut, eat and enjoy!

    Ratings & Reviews:

    • on February 28, 2005

      45

      This is more of a sweet bread, rather than a traditional coffee cake. I liked that whole wheat flour was used and the fruit & brown sugar provide more than enough sweetness. After the dough cycle, I formed according to the instructions. The contents rose over the suggested pan and dripped brown sugar onto the bottom of the oven. I quickly slipped the pan onto a baking sheet for the rest of the cooking time. I think I would prefer this in loaf or a sweetroll form, as is I had a hard time getting it cut into servings. Thanks!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2005

      35

      This was just OK. I did use the bread machine. I found 1 cup of brown sugar to be a bit much. I used 2 lemon to get enough zest. Cinnamon would have been nice in this cake. I did dot some butter on the brown sugar and fruit before putting on the disks.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Apricot Raisin Coffee Cake

    Serving Size: 1 (130 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 358.9
     
    Calories from Fat 66
    18%
    Total Fat 7.3 g
    11%
    Saturated Fat 2.2 g
    11%
    Cholesterol 60.6 mg
    20%
    Sodium 351.5 mg
    14%
    Total Carbohydrate 66.4 g
    22%
    Dietary Fiber 3.2 g
    12%
    Sugars 35.6 g
    142%
    Protein 8.8 g
    17%

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